Treatment of barley with gtbberellic 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 dextrlns to trisaccharides and simpler sugars.
Yeasts propagated under different conditions have been tested for their ability to produce diacetyl and acetoin during fermentation of wort.
It has been shown that the method of preparation of the pitching yeast can have a considerable influence on the production of these fermentation by‐products and that different yeast strains respond differently in this respect.
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