Effect of ultrasonication on fermentation kinetics of beer using six-row barley cultivated in Korea

Choi Eun Ji; Ahn Hyunwoo; Kim Minji; Han Hojong; Kim Wang June

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Effect of ultrasonication on fermentation kinetics of beer using six-row barley cultivated in Korea

机译：超声波对韩国栽培的六行大麦啤酒发酵动力学的影响

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The effect of a bath type' ultrasound on the fermentation of beer made from Korean six-row barley was studied. Beer samples were treated in an ultrasonication bath for 4days during primary fermentation. The frequency of the ultrasound was 40kHz, and the input power was adjusted to 120, 160 and 200W. Ultrasonic treatment was performed for 2, 6 and 12h for each input power. The physicochemical and sensory properties, as well as the quality of the beers were measured. Ultrasonication enhanced ethanol production by 13.18% at 160W. Copyright (c) 2015 The Institute of Brewing & Distilling

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来源
《Journal of the Institute of Brewing》 |2015年第4期|510-517|共8页
作者
Choi Eun Ji; Ahn Hyunwoo; Kim Minji; Han Hojong; Kim Wang June;
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作者单位

Dongguk Univ, Dept Food Sci & Biotechnol, Coll Biosyst, Goyang Si, Gyonggi Do, South Korea;

Dongguk Univ, Dept Food Sci & Biotechnol, Coll Biosyst, Goyang Si, Gyonggi Do, South Korea;

Dongguk Univ, Dept Food Sci & Biotechnol, Coll Biosyst, Goyang Si, Gyonggi Do, South Korea;

Dongguk Univ, Dept Food Sci & Biotechnol, Coll Biosyst, Goyang Si, Gyonggi Do, South Korea;

Dongguk Univ, Dept Food Sci & Biotechnol, Coll Biosyst, Goyang Si, Gyonggi Do, South Korea;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
ultrasonication; beer brewing; ethanol production; six-row barley;

机译：超声波;啤酒酿造;乙醇生产;六行大麦;

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5. Development of a Multiparent Population for Genetic Mapping and Allele Discovery in Six-Row Barley [D] . Ollhoff, Alexandrea. 2018

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7. Predicting Alcohol Concentration during Beer Fermentation Using Ultrasonic Measurements and Machine Learning [O] . Alexander Bowler, Josep Escrig, Michael Pound, 2021

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Effect of ultrasonication on fermentation kinetics of beer using six-row barley cultivated in Korea

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