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Malt: Difference between revisions
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Special malts give less attenuation to beer, due to lower diastatic power and lower yeast nutrients content.<ref name=ligdef>Liguori L, De Francesco G, Orilio P, Perretti G, Albanese D. [https://link.springer.com/article/10.1007/s13197-020-04740-8 Influence of malt composition on the quality of a top fermented beer.] ''J Food Sci Technol.'' 2021;58:2295–2303.</ref> The less fermentable extract might also be ascribed to Maillard reactions during the production of roasted malt, which compounds are unavailable for enzymatic hydrolysis. The Maillard compounds could also inhibit the metabolism of yeast cell (Coghe et al. 2005). | Special malts give less attenuation to beer, due to lower diastatic power and lower yeast nutrients content.<ref name=ligdef>Liguori L, De Francesco G, Orilio P, Perretti G, Albanese D. [https://link.springer.com/article/10.1007/s13197-020-04740-8 Influence of malt composition on the quality of a top fermented beer.] ''J Food Sci Technol.'' 2021;58:2295–2303.</ref> The less fermentable extract might also be ascribed to Maillard reactions during the production of roasted malt, which compounds are unavailable for enzymatic hydrolysis. The Maillard compounds could also inhibit the metabolism of yeast cell (Coghe et al. 2005). | ||
The higher the amount of caramel malt, the higher the antioxidant activity.<ref name=ligdef/> | |||
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