The enzymomology of the malting, milling, mashing and fermentation processes within the Scotch malt whisky industry
The wort from the malted barley used in the Scotch Malt Whisky process must be obtained solely from the activity of enzymes associated with the malted barley. Little or no detailed studies have been reported on the complex mixtures of enzymes found in malted barley, nor their subsequent activity and...
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University of Strathclyde
1992
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.338030 |