Modelling of Malt Mixture for the Production of Wort with Increased Biological Value

Modelling of Malt Mixture for the Production of Wort with Increased Biological Value

Wort can be used as a basis for functional beverages production because of its content of fibres, antioxidants and vitamins. The biological value of wort depends on the malt used and the mashing regime. Therefore, we investigated the main brewing characteristics (extract, pH, and colour), phenolic c...

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Bibliographic Details
Main Authors: Vesela Shopska, Desislava Teneva, Rositsa Denkova-Kostova, Kristina Ivanova, Petko Denev, Georgi Kostov
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Beverages
Subjects:
mixture design
malt
antioxidant activity
phenolic compounds
Online Access:https://www.mdpi.com/2306-5710/8/3/44

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