GB1047079A - Malting process - Google Patents
Malting processInfo
- Publication number
- GB1047079A GB1047079A GB5033064A GB5033064A GB1047079A GB 1047079 A GB1047079 A GB 1047079A GB 5033064 A GB5033064 A GB 5033064A GB 5033064 A GB5033064 A GB 5033064A GB 1047079 A GB1047079 A GB 1047079A
- Authority
- GB
- United Kingdom
- Prior art keywords
- grain
- germination
- acetic acid
- malting
- reduced
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/027—Germinating
- C12C1/047—Influencing the germination by chemical or physical means
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Physiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Pretreatment Of Seeds And Plants (AREA)
Abstract
In the malting of grain by a process wherein cereal grain is subjected to germination and drying, the germination including enzyme formation which in turn modifies the grain kernels, the rootlet and respiration losses are reduced by adding a dilute solution of acetic acid during germination at a stage in the germination when the enzyme formation has progressed sufficiently to complete the malting process, the quantity of acetic acid added being insufficient to adversely affect the subsequent enzymatic modification of the grain. The pH of the grain should be reduced to between 5.75 and 5.4. There are employed concentrations of between 200 p.p.m. and 1000 p.p.m. acetic acid relative to the original grain.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US33992464A | 1964-01-24 | 1964-01-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1047079A true GB1047079A (en) | 1966-11-02 |
Family
ID=23331198
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB5033064A Expired GB1047079A (en) | 1964-01-24 | 1964-12-10 | Malting process |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1047079A (en) |
-
1964
- 1964-12-10 GB GB5033064A patent/GB1047079A/en not_active Expired
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