Effect of Mashing-in pH on the Biochemical Composition and Staling Properties of the Sweet Wort,Journal of the American Society of Brewing Chemists

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Effect of Mashing-in pH on the Biochemical Composition and Staling Properties of the Sweet Wort
Journal of the American Society of Brewing Chemists ( IF 2 ) Pub Date : 2024-03-26 , DOI: 10.1080/03610470.2024.2319928
Maciej Ditrych _{1,

2,

3} , Tuur Mertens ₄ , Weronika Filipowska ₁ , Agata Soszka ₁ , Barbara Jaskula-Goiris ₁ , Gert De Rouck ₁ , Luc De Cooman ₁ , Guido Aerts ₁ , Mogens Larsen Andersen ₂

Affiliation

Mashing is a decisive brewing step, affecting wort quality. Critical mashing parameters include time, temperature, pH, mash density and oxygen uptake. While the pH-dependent biochemical changes dur...

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