期刊
JOURNAL OF THE INSTITUTE OF BREWING
卷 121, 期 4, 页码 510-517出版社
INST BREWING
DOI: 10.1002/jib.262
关键词
ultrasonication; beer brewing; ethanol production; six-row barley
资金
- Ministry of Agriculture, Food, and Rural Affairs
The effect of a bath type' ultrasound on the fermentation of beer made from Korean six-row barley was studied. Beer samples were treated in an ultrasonication bath for 4days during primary fermentation. The frequency of the ultrasound was 40kHz, and the input power was adjusted to 120, 160 and 200W. Ultrasonic treatment was performed for 2, 6 and 12h for each input power. The physicochemical and sensory properties, as well as the quality of the beers were measured. Ultrasonication enhanced ethanol production by 13.18% at 160W. Copyright (c) 2015 The Institute of Brewing & Distilling
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