Who Needs Malt? Endosperm Mashing

Michael J. Lewis

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Who Needs Malt? Endosperm Mashing

机译：谁需要麦芽？胚乳捣碎

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Brewers are accoustomed to using malt as the starting material for brewing and breweries are designed to accept this raw material. However, malt introduces into wort and beer not only desirable Extract, but also negative factors that brewers strive to correct by Manipulating the traditional process. These negative factors arise From those parts of the malt, the husk/bran, that it is not necessary to Introduced into the brew house at all.

机译：酿酒商被迫使用麦芽作为酿造的原料，并且酿酒厂被设计为接受这种原料。但是，麦芽不仅将麦芽汁和啤酒引入所需的提取物中，还引入了啤酒酿造商通过操纵传统工艺努力纠正的不利因素。这些负面因素来自麦芽，果壳/麸皮的那些部分，根本没有必要引入酿酒厂。

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来源
《Technical Quarterly》 |2001年第2期|p.111-114|共4页
作者
Michael J. Lewis;
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原文格式 PDF
正文语种 eng
中图分类酿造工业;
关键词
malt endosperm; m; ashing technology; wort quality;

机译：麦芽胚乳灰技术麦汁质量;

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专利

1. The kernels endosperm colour of a longitudinal section of malting barley and the similarity amongst varieties. Part I. The kernel endosperm colour of the longitudinal section before malting. [J] . Kozirok W., Fornal., Drzewiecki J. Polish Journal of Natural Sciences . 2009,第1期

机译：麦芽大麦纵断面的籽粒胚乳颜色以及品种之间的相似性。第一部分：制麦芽前纵切面的籽粒胚乳颜色。
2. Tracking the Progress of Congress Mashing with Osmolyte Concentration and Malt Extract Value in North American Barley Cultivars and Relationships Between Wort Osmolyte Concentration, Malt Extract Value, and ASBC Measures of Malt Quality [J] . Stanley H.Duke, Cynthia A.Henson Journal of the American Society of Brewing Chemists . 2011,第1期

机译：跟踪北美大麦品种中渗透压浓度和麦芽浸出物价值的国会制浆进展以及麦芽渗透液浓度，麦芽浸出物价值和ASBC麦芽质量测度之间的关系
3. Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety [J] . Ndubisi C. F., Okafor E. T., Amadi O. C., Journal of the Institute of Brewing . 2016,第1期

机译：麦芽制芽时间，糖化温度和添加的商业酶对尼日利亚麦芽制黄色高粱品种提取物回收的影响
4. MODIFICATION or THE CELL WALLS OF THE STARCHY ENDOSPERM OF BARLEY BY THE ENZYMIC ACTIVITY OF A MICROBIAL STARTER CULTURE DURING MALTING [C] . Iris Noots, Chris W. Michiels, Jan A. Delcour, European Symposium on Enzymes in Grain Processing . 2003

机译：在麦芽期间微生物起动培养物的酶活性进行修饰或大麦淀粉胚乳的细胞壁
5. Effects of malting and mashing conditions on the molecular weights of arabinoxylan and β-glucan in wort [D] . Sadosky, Paul Thomas 2008

机译：麦芽捣碎条件对麦汁中阿拉伯木聚糖和β-葡聚糖分子量的影响
6. Enhancing the hydrolysis of corn starch using optimal amylases in a high-adjunct-ratio malt mashing process [O] . Linjiang Zhu, Ting Ma, Yiming Mei, 2017

机译：在高比例麦芽糖化过程中使用最佳淀粉酶增强玉米淀粉的水解
7. Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety [O] . C. F. Ndubisi, E. T. Okafor, O. C. Amadi, 2016

机译：麦芽运动时间，捣碎温度和添加商业酶对尼日利亚麦芽高粱品种的提取物回收的影响

Who Needs Malt? Endosperm Mashing

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