MALTING TIME OF BREWING BARLEY GRAIN AS A FACTOR MODIFYING THE QUALITY OF PILSNER TYPE MALT

MALTING TIME OF BREWING BARLEY GRAIN AS A FACTOR MODIFYING THE QUALITY OF PILSNER TYPE MALT

The research was aimed at determining the effect of malting time of grain of selected varieties of brewing barley cultivated in Poland on the quality of Pilsner type malts, with consideration given to their extractivity and natural losses. The experimental material was barley grain of the following...

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Bibliographic Details
Main Authors: Agnieszka ZEMBOLD-GUŁA, Józef BŁAŻEWICZ, Marek LISZEWSKI
Format: Article
Language:Bulgarian
Published: University of Zagreb, Faculty of Agriculture 2010-06-01
Series:Journal of Central European Agriculture
Subjects:
barley grain
malt
wort
natural loss
Online Access:http://jcea.agr.hr/articles/728_MALTING_TIME_OF_BREWING_BARLEY_GRAIN_AS_A_FACTOR_MODIFYING_THE_QUALITY_OF_PILSNER_TYPE_MALT_en.pdf

Internet

http://jcea.agr.hr/articles/728_MALTING_TIME_OF_BREWING_BARLEY_GRAIN_AS_A_FACTOR_MODIFYING_THE_QUALITY_OF_PILSNER_TYPE_MALT_en.pdf

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