Estudos das condições da maltagem |
ICSV 400, KSV 8 |
40-42 |
30 |
48
|
- |
30 |
96 |
50 |
24 |
( EZEOGU; OKOLO, 1995 EZEOGU, L. I.; OKOLO, B. N. Effects of air rest periods on malting sorghum response to final warm water steep. Journal of the Institute of Brewing, v. 101, n. 1, p. 39-45, 1995. http://dx.doi.org/10.1002/j.2050-0416.1995.tb00848.x. http://dx.doi.org/10.1002/j.2050-0416.1...
) |
KSV 13 |
34-35 |
20 |
44
|
- |
20 |
120 |
50 |
16 |
( AGU; PALMER, 1996 AGU, R. C.; PALMER, G. H. Enzymic breakdown of endosperm proteins of sorghum at different malting temperatures. Journal of the Institute of Brewing, v. 102, n. 6, p. 415-418, 1996. http://dx.doi.org/10.1002/j.2050-0416.1996.tb00924.x. http://dx.doi.org/10.1002/j.2050-0416.1...
) |
Bernard Red |
38 |
25-30 |
40
|
- |
25 |
144 |
50 |
24 |
( DEWAR et al., 1997 DEWAR, J.; TAYLOR, J. R. N.; BERJAK, P. Determination of improved steeping conditions for Sorghum malting. Journal of Cereal Science, v. 26, n. 1, p. 129-136, 1997. http://dx.doi.org/10.1006/jcrs.1996.0101. http://dx.doi.org/10.1006/jcrs.1996.010...
) |
Kigufi |
- |
25 |
24 |
- |
30 |
72 |
50 |
24 |
( LYUMUGABE et al., 2015 LYUMUGABE, F.; GROS, J.; BAJYANA SO, E.; THONART, P. Sorghum beer brewing using eleusine coracana “Finger Millet” to improve the saccharification. American Journal of Food Technology, v. 10, n. 4, p. 167-175, 2015. http://dx.doi.org/10.3923/ajft.2015.167.175. http://dx.doi.org/10.3923/ajft.2015.167...
) |
Kadaga |
40 |
40 |
14
|
0.2 |
28 |
120 |
50 |
16 |
( EBBAH et al., 2015 EBBAH, L.; LARYEA, D.; BARIMAH, J.; DJAMEH, C. Effect of steeping temperature on the quality of malt and Pito (an indigenous Ghanaian drink). Journal of the Institute of Brewing , v. 121, n. 4, p. 518-523, 2015. http://dx.doi.org/10.1002/jib.265. http://dx.doi.org/10.1002/jib.265 ...
) |
Sorgo amarelo |
- |
25 |
8 |
- |
30 |
96 |
50 |
- |
( NDUBISI et al., 2016 NDUBISI, C. F.; OKAFOR, E. T.; AMADI, O. C.; NWAGU, T. N.; OKOLO, B. N.; MONEKE, A. N.; ODIBO, F. J. C.; OKORO, P. M.; AGU, R. C. Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety. Journal of the Institute of Brewing, v. 122, n. 1, p. 156-161, 2016. http://dx.doi.org/10.1002/jib.307. http://dx.doi.org/10.1002/jib.307 ...
) |
Estudos das cultivares |
SK 5912, KSV 4, KSV 8, ICSV 400 |
33-35 |
20 |
40
|
- |
30 |
120 |
50 |
16 |
( OGU et al., 2006 OGU, E. O.; ODIBO, F. J. C.; AGU, R. C.; PALMER, G. H. Quality assessment of different sorghum varieties for their brewing potential. Journal of the Institute of Brewing , v. 112, n. 2, p. 117-121, 2006. http://dx.doi.org/10.1002/j.2050-0416.2006.tb00241.x. http://dx.doi.org/10.1002/j.2050-0416.2...
) |
NK 283, PAN 8586 |
- |
25 |
8 |
0.2 |
28 |
144 |
50 |
24 |
( LEFYEDI; TAYLOR, 2006 LEFYEDI, M. L.; TAYLOR, J. R. N. Effect of dilute alkaline steeping on the microbial contamination, toxicity and diastatic power of sorghum malt. Journal of the Institute of Brewing , v. 112, n. 2, p. 108-116, 2006. http://dx.doi.org/10.1002/j.2050-0416.2006.tb00240.x. http://dx.doi.org/10.1002/j.2050-0416.2...
) |
ICSV 400, ICSH 89009, ICSH 89002 |
- |
30-40
|
45
|
- |
30 |
96-144 |
50 |
24 |
( OKOLI et al., 2010 OKOLI, E. V.; OKOLO, B. N.; MONEKE, A. N.; IRE, F. S. Effects of cultivar an germination time on amynolitic potential, extract yield and wort fermenting properties of malting sorgum. Asian Journal of Biotechnology, v. 2, n. 1, p. 14-26, 2010. http://dx.doi.org/10.3923/ajbkr.2010.14.26. http://dx.doi.org/10.3923/ajbkr.2010.14...
) |
Gambella 1107, Macia, Meko, Red-Swazi, Teshale, 76T1#23 |
- |
25 |
24
|
0.2 |
28 |
96 |
50 |
24 |
( BEKELE et al., 2012 BEKELE, A.; BULTOSA, G.; BELETE, K. The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa, Ethiopia. Journal of the Institute of Brewing, v. 118, n. 1, p. 76-81, 2012. http://dx.doi.org/10.1002/jib.19. http://dx.doi.org/10.1002/jib.19 ...
) |
Phofu, Segaolane, Lekgeberwa, Town, Sefofu, Kanye Standard, Marupantshi, Mafia, Lars Vyt, BSH-1, SNK |
- |
30 |
51 |
- |
30 |
- |
50 |
24 |
( MOKHAWA et al., 2013 MOKHAWA, G.; KERAPELETSWE-KRUGER, C. K.; EZEOGU, L. I. Electrophoretic analysis of malting degradability of major sorghum reserve proteins. Journal of Cereal Science , v. 58, n. 1, p. 191-199, 2013. http://dx.doi.org/10.1016/j.jcs.2013.05.008. http://dx.doi.org/10.1016/j.jcs.2013.05...
) |
SK 5912, KSV 8, ICSV 400, ICSV III, White Kaura, Boboje, CSRO2, NRL-3, KAT 487, Nafelen 6 |
- |
28 |
24 |
- |
- |
96 |
48 |
24 |
( NNAMCHI et al., 2014 NNAMCHI, C. I.; OKOLO, B. N.; MONEKE, A. N. Grain and malt quality properties of some improved Nigerian sorghum varieties. Journal of the Institute of Brewing, v. 120, p. 353-359, 2014. ) |
SAMSORG17, SAMSORG14, SAMSORG40 |
39-42 |
28-30 |
45
|
- |
28-30 |
120 |
50 |
16 |
( ABUAJAH et al., 2016a ABUAJAH, C. I.; OGBONNA, A. C.; ONWUKA, N. U.; UMOREN, P. E.; OJUKWU, M. Effect of varietal differences and germination period on some malting and brewing potentials of new improved sorghum varieties (SAMSORG17, SAMSORG14, and SAMSORG40) from Nigeria. International Food Research Journal, v. 23, n. 4, p. 1600-1608, 2016a. Disponível em: <http://www.ifrj.upm.edu.my/23%20(04)%202016/(33).pdf>. Acesso em: 19 nov. 2015. http://www.ifrj.upm.edu.my/23%20(04)%20...
) |
SK 5912, KSV 8, ICSV 400 |
- |
28-30 |
45
|
- |
28-30 |
120 |
50 |
16 |
( ABUAJAH et al., 2016b ABUAJAH, C. I.; OGBONNA, A. C.; SONDE, C. U.; OFFIA-OLUA, B.; OWHOEKE, E. Variety and germination time effect on total β-glucan, water-insoluble β-glucan, water-soluble β-glucan components and β-glucanase levels in improved sorghum varieties SK5912, KSV8 and ICSV400 before and after malting and their relationships to wort viscosity. Journal of the Institute of Brewing, v. 122, n. 1, p. 93-101, 2016b. http://dx.doi.org/10.1002/jib.300. http://dx.doi.org/10.1002/jib.300 ...
) |
Oito tipos de sorgo segundo as características dos grãos. |
- |
25 |
24
|
- |
25 |
72 |
50 |
24 |
( MEZGEBE et al., 2018 MEZGEBE, A. G.; ABEGAZ, K.; TAYLOR, J. R. N. Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality. Journal of Cereal Science, v. 79, p. 319-327, 2018. http://dx.doi.org/10.1016/j.jcs.2017.11.015. http://dx.doi.org/10.1016/j.jcs.2017.11...
) |
Kpika, Dobi, Swan |
42-43 |
- |
- |
- |
27 |
72 |
50 |
24 |
( TOKPOHOZIN et al., 2018 TOKPOHOZIN, S. E.; FISCHER, S.; BECKER, T. Assessment of malting and mash bio-acidification on the turnover of sorghum cyanogenic glucoside and protein hydrolysis improvement. Lebensmittel-Wissenschaft + Technologie, v. 90, p. 303-309, 2018. http://dx.doi.org/10.1016/j.lwt.2017.12.043. http://dx.doi.org/10.1016/j.lwt.2017.12...
) |