Taste-active Components of Beers from Emmer Wheat (Triticum dicoccum) Malt

Taste-active Components of Beers from Emmer Wheat (Triticum dicoccum) Malt

Emmer wheat (EW, Triticum dicoccum) grows under adverse climatic and soil conditions in the hilly areas of Italy and other temperate regions. So far, EW has been used for pasta or bakery products. The malt obtained from EW was used to produce a light beer, a double malt beer, and beers with 50% (B50...

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Bibliographic Details
Main Authors: Benedetti P., Salvi S., Giomo A., Van Deun R., Boselli E., Frega N.G.
Format: Article
Language:English
Published: Sciendo 2016-06-01
Series:Scientia Agriculturae Bohemica
Subjects:
artisanal beer
light beer
sensory analysis
beta-glucans
polyphenols
diastatic energy
Online Access:https://doi.org/10.1515/sab-2016-0012

Internet

https://doi.org/10.1515/sab-2016-0012

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