Effect of malt milling for wort extract content

  • Gábor Géczi Szent István University, Faculty of Mechanical Engineering, Institute of Environmental Systems, Department of Environmental Engineering, Páter K. u. 1., 2100 Gödöllő
  • Márk Horváth Szent István University, Faculty of Agricultural and Environmental Sciences, Institute of Environmental Science, Department of Chemistry and Biochemistry, Páter K. u. 1., 2100 Gödöllő
  • Štefan Dráb Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing Plant Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Žigmund Tóth Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing Plant Products, Tr. A. Hlinku 2, 949 76 Nitra
  • László Bense Szent István University, Faculty of Mechanical Engineering, Institute of Mechanics and Machinery, Department of Agricultural Machinery and Food Engineering, Páter K. u. 1., 2100 Gödöllő
DOI: https://doi.org/10.5219/326
Keywords: milling, malt, grain-size distribution, wort, extract

Abstract

Beer manufacturing is one of the most ancient procedures of food manufacturing. The four (in many cases much more) ingredients, the great numbers of technological steps and variations of technological parameters (temperature, time, pressure etc.) have a major influence on both type and quality of the final product. As a result of this, studying beer brewing may offer a great deal of possibilities for numerous researches, scientific examinations, and can provide useful informations for the manufacturing companies as well. At the „Slovak University of Agriculture in Nitra" we examined an entire beer brewing process in October 2013, utilising the Ahlborn sensors, which were integrated in the instruments. Simultaneously, in Gödöllő at the Szent István University, we analysed the effect of malt milling on extract yield and the filterability of wort. We used the brewing parameters (temperature, time, volume ratios), which were experienced in the microbrewery and published in professional literature. Our results verify the conclusions drawn in the professional literature, however they point out the importance of grinding. Results performed on the yields with different grain-constitution might directly be utilised for the specialists of recently in Slovakia and Hungary spreading small-scale, handicraft, and homemade beer brewing.

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Published
2014-04-17
How to Cite
Géczi, G., Horváth, M., Dráb, Štefan, Tóth, Žigmund, & Bense, L. (2014). Effect of malt milling for wort extract content. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 33-37. https://doi.org/10.5219/326
Issue
Vol 8 No 1 (2014): Potravinarstvo
Section
Articles
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