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The biogenic amine content of beer; the effect of barley, malting and brewing on amine concentration

✍ Scribed by A. Halász; Ágnes Baráth; Wilhelm H. Holzapfel

Book ID
113022816
Publisher
Springer
Year
1999
Tongue
English
Weight
106 KB
Volume
208
Category
Article
ISSN
0044-3026

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✍ 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