✦ LIBER ✦

Kaffircorn malting and brewing studies. XII.—Effect of malting conditions on malting losses and total amylase activity

✍ Scribed by L. Novellie

Publisher: John Wiley and Sons
Year: 1962
Tongue: English
Weight: 235 KB
Volume: 13
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740130211

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Kaffircorn malting and brewing studies.

Kaffircorn malting and brewing studies. III.–Determination of amylases in kaffircorn malts

✍ L. Novellie 📂 Article 📅 1959 🏛 John Wiley and Sons 🌐 English ⚖ 674 KB

Kaffircorn malting and brewing studies.

Kaffircorn malting and brewing studies. XI.—Effect of malting conditions on the diastatic power of kaffircorn malt

✍ L. Novellie 📂 Article 📅 1962 🏛 John Wiley and Sons 🌐 English ⚖ 451 KB

Kaffircorn malting and brewing studies.

Kaffircorn malting and brewing studies. V.—Occurrence of β-amylase in kaffircorn malts

✍ L. Novellie 📂 Article 📅 1960 🏛 John Wiley and Sons 🌐 English ⚖ 506 KB

Kaffircorn malting and brewing studies X

Kaffircorn malting and brewing studies XVIII—Purification and properties of sorghum malt β-amylase

✍ D. P. Botes; F. J. Joubert; L. Novellie 📂 Article 📅 1967 🏛 John Wiley and Sons 🌐 English ⚖ 432 KB

Kaffircorn malting and brewing studies X

Kaffircorn malting and brewing studies XVII—Purification and properties of sorghum malt α-amylase

✍ D. P. Botes; F. J. Joubert; L. Novellie 📂 Article 📅 1967 🏛 John Wiley and Sons 🌐 English ⚖ 656 KB

Kaffircorn malting and brewing studies.

Kaffircorn malting and brewing studies. II.—Studies on the microbiology of Kaffir beer

✍ J. P. Van Der Walt 📂 Article 📅 1956 🏛 John Wiley and Sons 🌐 English ⚖ 717 KB

## Abstract The three main microbiological conversions in the production of kaffir beer have been studied, viz.: the souring of the mash by lactic acid bacteria, the alcoholic fermentation of the wort by a variety of yeasts generally present on the malt used in the conversion and, finally, the spoi