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Citation(s) in
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2
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For:
Hagen W
, Schwarz H.
Determination of Fermentability (Final Attenuation) of Wort.
Journal of the Institute of Brewing
2012. [DOI:
10.1002/j.2050-0416.1999.tb00007.x
]
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Citation(s) in
RCA
: 2
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Impact Index Per Article: 0.2
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[Indexed: 11/08/2022]
Number
Cited by Other Article(s)
1
The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort.
FERMENTATION
2019. [DOI:
10.3390/fermentation5040089
]
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Citation(s) in
RCA
: 10
]
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Impact Index Per Article: 2.0
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[Indexed: 11/16/2022]
Open
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.
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2
Samp EJ
, Sedin D, Foster A. Enhanced NIR Calibration for Wort Fermentability Using Orthogonal Signal Correction.
JOURNAL OF THE INSTITUTE OF BREWING
2012. [DOI:
10.1002/j.2050-0416.2003.tb00589.x
]
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Citation(s) in
RCA
: 7
]
[
Impact Index Per Article: 0.6
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[Indexed: 11/08/2022]
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