Thisarticle presents experimental data on the use of salts of succinic acid in the preparation of wort. The optimum concentration of succinate in saccharification, their effect on the ability and the amount of saccharifyinghydrolyse starch wort.
солод, пивоварение, затирание, осахаривание, соли янтарной кислоты, амилолитические ферменты, malt, brewing, mashing, saccharification, the succinate salt, amylolytic enzymes
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