Use of Exogenous Enzymes and Process Management to Improve the Shelf Life of Traditional Opaque Beer

@article{Nsogning2015UseOE,
  title={Use of Exogenous Enzymes and Process Management to Improve the Shelf Life of Traditional Opaque Beer},
  author={Sorelle Dongmo Nsogning and M. Zarnkow and T. Becker and Alexander Merz and S. Sch{\"o}nenberg},
  journal={Journal of the American Society of Brewing Chemists},
  year={2015},
  volume={73},
  pages={22 - 28}
}
The quality factor for the consumer that traditional opaque beer is drinkable is the continuous fermentation and appearance of foam. The use of commercial enzymes at pitching time for continuous release of fermentable sugars, continuous fermentation, and subsequent increase of the shelf life of opaque beer was investigated. The standard split-sour, double-cook brewing process was followed. Mashing temperature was modified and malt wort enzymes were inactivated before fermentation. Thermostable… Expand

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