Application of various grains shells (coffee husk, cocoa bean husk, rice hull, buckwheat hull) to enhance the mash filtration and sensory characteristics of wheat beer

HIGHLIGHTS

• What: The aim of the study was to evaluate the impact of these materials on the physicochemical and sensory properties of the resulting This is in line with movement which focuses on reduction of post-production products or their reuse. The authors propose the application of shells obtained from other plants, which, in addition to their primary role in the formation of filtration bed, may function as a raw material whose chemical composition will bestow a wort with interesting, desirable sensory characteristics. The aim of the sensory analysis is to obtain relevant information on the potential demand . . .
  

   

  

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