Calcium activates the α-Amylase and proteases in the mash.
Calcium activates the α-Amylase and proteases in the mash. Correct Answer True
Calcium activates the α-Amylase and proteases in the mash. It is an important ion present in water. It also helps in the flocculation of yeast at the end of fermentation. It promotes the formation of bright wort and has a bitter taste.
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Feb 20, 2025