Variation in pH and lactate levels in malts

Journal of the Institute of Brewing

Volumn 102, Issue 3, 1996, Pages 155-159

  South, J B ^a  

^a R and D Laboratory   (United Kingdom)

Author keywords

Lactate; Malting; pH

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0043287513     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.1996.tb00903.x     Document Type: Article

References (11)

1. Bleisch, C. Journal of the Institute of Brewing, 1911, 17, 525.
2. Devreux, A. & Heyvaert, J. Le Petit Journal du Brasseur, 1961, 61, 865.
3. Dixon, T. R. British Patent No. 582,423, Nov 15, 1946.
4. European Brewery Convention, Analytica-EBC, 1987, 4th Edition, Method 4.6, p. E69.
5. Gehlhoff, R. & Piendl, A. Proceedings of the American Society of Brewing Chemists, 1975, 33, 43.
6. Institute of Brewing, Recommended Methods of Analysis, 1991, Method 2.3, p. 171.
7. Institute of Brewing, Recommended Methods of Analysis, 1991, Method 2.4, p. 172.
8. MacWilliam, I. C. Journal of the Institute of Brewing, 1975, 81, 65.
9. South, J. B. Journal of the Institute of Brewing, 1996, in press.
10. Stars, A. C., South, J. B. & Smith, N. A. Proceedings of the European Brewery Convention Congress, Oslo, 1993, 103.
11. Taylor, D. G. Technical Quarterly of the Master Brewers Association of the Americas, 1990, 27, 131.