WORT煮沸时间和TRUB对发酵性的影响

本研究的目的是理解和评估麦芽汁在不同时间（30,45,60,90和120分钟）上的高温处理对麦芽秸秆发酵性的影响。还分析了Trub的作用。使用麦芽（来自AC Metcalfe）的麦芽（Ac Metcalfe）进行小规模发酵，没有早酵母絮凝趋势和标准的SMA酵母菌株。以特定时间间隔测量浊度和表观提取物。利用ASBC酵母-14物流方程建模提取物的下降，预测S形曲线。浊度测量用“倾斜高斯”拟合建模。热处理麦芽汁（在100或121.1℃）中导致ADF的显着下降（

P P < 0.05). As denoted by the midpoint of the fermentation, all fermentation runs, with and without trub, at lower wort boil durations fermented faster than longer or higher wort-boiling treatments. The decline in wort fermentability was highest upon treatment at wort temperature and pressure levels of 121.1 °C and 3.0 atm. The amount of trub and the wort color formed after each heat treatment showed a gradual increase with heating duration. Free amino nitrogen levels of wort declined significantly with respect to both increase in wort boiling temperature and time intervals (