Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
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ISSN:2072-2389

SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > Malt storage time influence on sensor and physical-chemical parameters

UDC 663.4

Malt storage time influence on sensor and physical-chemical parameters

Dedegkayev A.T., Batashov B.E., Gladilin P.

Our studies suggest that malt storage with temperature and humidity within the prescribed limits may not exceed two years. One can expect that the beer obtained from such raw materials will meet the quality and safety standards of the product. However, a fresh beer with a long-term storage of malt in get oxidized flavor.
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Keywords: malt, storage time, physical-chemical, oxidized flavor

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