The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort
Abstract
This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent.
Keywords:
wheat / malt quality / limit of attenuation / wortSource:
Fermentation-Basel, 2019, 5, 4Publisher:
- MDPI, BASEL
DOI: 10.3390/fermentation5040089
ISSN: 2311-5637
WoS: 000505731200011
Scopus: 2-s2.0-85074211330
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Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Krstanović, Vinko AU - Mastanjević, Kristina AU - Nedović, Viktor AU - Mastanjević, Kresimir PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4973 AB - This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent. PB - MDPI, BASEL T2 - Fermentation-Basel T1 - The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort IS - 4 VL - 5 DO - 10.3390/fermentation5040089 ER -
@article{ author = "Krstanović, Vinko and Mastanjević, Kristina and Nedović, Viktor and Mastanjević, Kresimir", year = "2019", abstract = "This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent.", publisher = "MDPI, BASEL", journal = "Fermentation-Basel", title = "The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort", number = "4", volume = "5", doi = "10.3390/fermentation5040089" }
Krstanović, V., Mastanjević, K., Nedović, V.,& Mastanjević, K.. (2019). The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort. in Fermentation-Basel MDPI, BASEL., 5(4). https://doi.org/10.3390/fermentation5040089
Krstanović V, Mastanjević K, Nedović V, Mastanjević K. The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort. in Fermentation-Basel. 2019;5(4). doi:10.3390/fermentation5040089 .
Krstanović, Vinko, Mastanjević, Kristina, Nedović, Viktor, Mastanjević, Kresimir, "The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort" in Fermentation-Basel, 5, no. 4 (2019), https://doi.org/10.3390/fermentation5040089 . .