Effect of additional enzymes on the reducing sugar content of wort by using extruded rice as auxilliary materials in beer brewing

@inproceedings{Dechao2009EffectOA,
  title={Effect of additional enzymes on the reducing sugar content of wort by using extruded rice as auxilliary materials in beer brewing},
  author={Shen De-chao},
  year={2009}
}
  • Shen De-chao
  • Published 2009
The method of orthogonal rotation combination test design of three factors(the content of complex enzyme, saccharifing enzyme and α-amylase) and five levels was used in the trial. It was investigated for the principle that the reducing sugar content of wort affected by additional enzymes. The optimal additional enzymes content were as follow: the content of complex enzyme, saccharifing enzyme and α-amylase were 2.12~2.41 mL, 2.10~2.39 mL and 2.30~2.70 mL respectively.