Dry and Wet Milling of Malt. A Preliminary Study …
ABSTRACT J. Inst. Brew. 117(4), 569–577, 2011 In this work, fermentable sugar, total protein, phenolics and ferulic acid content were estimated in sweet worts at different points of lautering. Transfer of these selected malt compounds into worts was analyzed in relation to the method of malt milling (wet milling of malt - the "test worts" or dry milling of malt - the "reference worts").
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