AUTOMATIC ANALYSIS IN BREWING III. AMINO ACID NITROGEN CONTENT OF WORTS IV. DIASTATIC POWER OF MALTS

Autor:	P. R. Ashurst, I. C. MacWilliam
Rok vydání:	1963
Předmět:	chemistry.chemical_compound Chromatography chemistry business.industry Ninhydrin Brewing Ferricyanide business Food Science Amino acid nitrogen
Zdroj:	Journal of the Institute of Brewing. 69:394-397
ISSN:	0046-9750
DOI:	10.1002/j.2050-0416.1963.tb01944.x
Popis:	Established methods for estimating: III. the amino acid nitrogen content of worts and beers using ninhydrin; and IV. the diastatic power of malts involving the ferricyanide technique, have been adapted for automatic operation. By adoption of such procedures, considerable saving of time Is possible without substantial loss of precision.
Databáze:	OpenAIRE
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