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GÓMEZ GUERRERO, BLANCA, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2008Fermentability determines the quantity of alcohol that can be produced from a given quantity of malt, which determines the value of the malt for a brewery. Barley malt, in addition to supplying fermentable sugars, must provide a source of assimi[...]
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GÓMEZ GUERRERO, BLANCA, Autor | 2014Presentación sobre el proceso de elaboración de la cerveza
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The quantity of alcohol produced through wort fermentation is fundamental to a malt’s quality. Good fermentability is dependent on many malt quality parameters but requirement for proteases to provide amino acids and peptides for yeast is poorly[...]
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We report efficient sample extraction and assay methods allowing quantitative determinations of proteinase activities from barley malt. The improved methods are used to assay > 2,200 developmental lines of malting barley for two subsets of prote[...]
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There are two main processes involved in the production of malt: germination of barley and spontaneous fermentation. The fermentation process, which is the growth of the microflora present in barley during malting and also in the malting house, [...]
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Desde su primera edición en el año 1961, -este libro conocido en los círculos cerveceros simplemente como ea- ha sido utilizado por muchísimos cerveceros y malteros en su camino hacia la práctica profesional. Debido a su descripción clara y comp[...]
