EFFECT OF GIBBERELLIC ACID ON BARLEY DURING MALTING
Open Access
- 12 November 1960
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 66 (6), 477-480
- https://doi.org/10.1002/j.2050-0416.1960.tb01743.x
Abstract
Treatment of barley with gibberellic add caused an appreciable increase in free amino acids and in total nitrogen of the subsequent worts and beers. Worts from gibberellic acid-treated malts showed higher fermentability, not only as a result of higher extract yields, but also because of enhanced degradation of dextrins to trisaccharides and simpler sugars.Keywords
This publication has 1 reference indexed in Scilit:
- The determination of amino-acids with ninhydrinThe Analyst, 1955