Effect of malting temperature and time on enzyme development and sorghum wort properties

M. A. Igyor, A. C. Ogbonna, G. H. Palmer

    Research output: Contribution to journalArticle

    Abstract

    The affect of malting temperature and time on enzyme development and wort properties of an improved Nigerian sorghum cultivar (Ex-Kwara) were investigated. Malting was carried out at two temperature regimes, 20°C and 25°C for eight days. Parameters evaluated included a- and ß-amylase development, hot water extract (HWE), soluble extract, fermentability, fermentable extract, viscosity, filtration rate, reducing sugars, a-amino nitrogen and total soluble nitrogen (TSN). For virtually all the parameters studied, germination at 25°C produced higher values on the 4th day after which temperature appeared to have little influence. a-Amylase development continued throughout the germination period while ß-amylase peaked on the 6th day. Optimal values of total soluble nitrogen (TSN) were recorded at both 25°C and 20°C at the 6th and 8th day of germination respectively.

    Original languageEnglish
    Pages (from-to)101-104
    Number of pages4
    JournalJournal of the Institute of Brewing
    Volume104
    Issue number2
    Publication statusPublished - Mar 1998

    Keywords

    • α-amylase
    • β-amylase
    • Extract
    • Germination
    • Sorghum
    • Temperature

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