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Open AccessArticle

The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort

Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
University of Belgrade, Faculty of Agriculture, Zemun, Serbia
Author to whom correspondence should be addressed.
Fermentation 2019, 5(4), 89;
Received: 6 September 2019 / Revised: 26 September 2019 / Accepted: 29 September 2019 / Published: 30 September 2019
(This article belongs to the Special Issue Wort Fermentation)
This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent. View Full-Text
Keywords: wheat; malt quality; limit of attenuation; wort wheat; malt quality; limit of attenuation; wort
MDPI and ACS Style

Krstanović, V.; Mastanjević, K.; Nedović, V.; Mastanjević, K. The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort. Fermentation 2019, 5, 89.

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