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Quality Control of Malt: Turbidity Problems of Standard Worts Given by the Presence of Microbial Cells

机译:麦芽的质量控制:微生物细胞的存在给标准麦芽汁的浊度问题

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摘要

Since the main effect on beer colour originates from the chemical composition of malt, the measurement of the colour of wort obtained from malt is one of the most important quality parameters to be controlled. Malt colour determination is usually performed spectrophotometrically on EBC Congress worts, which are generally bright. The quality control on the malt harvested in the year 2007 highlighted a problem of turbid Congress wort, for a part of Northern Europe samples analyzed, and therefore the spectrophotometric determination of the colour of wort was not possible. Thus both analytical screening of the quality parameters of malt and the scanning electron microscope (SEM) were used to identify the nature of the turbidity in the worts. The results obtained suggested that the nature of the turbidity of Congress worts could have been due to microbial contamination of the barley, enhanced in particular by the rainy harvest and the consequent formation of exopolysaccharides (EPS) by stressed yeast and bacteria during malting.
机译:由于对啤酒颜色的主要影响源自麦芽的化学组成,因此,测量从麦芽获得的麦芽汁颜色是要控制的最重要的质量参数之一。麦芽颜色的测定通常采用分光光度法在通常明亮的EBC国会麦芽汁上进行。 2007年收获的麦芽的质量控制突出了国会麦芽汁混浊的问题,因为对一部分北欧样品进行了分析,因此不可能用分光光度法测定麦芽汁的颜色。因此,麦芽质量参数的分析筛选和扫描电子显微镜(SEM)均用于鉴定麦芽汁中浊度的性质。获得的结果表明,国会麦芽汁混浊的性质可能是由于大麦的微生物污染所致,特别是由于雨季收成以及麦芽制过程中受压的酵母菌和细菌形成胞外多糖(EPS)所致。

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