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- Das Grad Lintner (Einheitenzeichen °L), benannt nach dem deutschen Chemiker Karl Lintner, ist eine Einheit im Brauwesen, mit der die Fähigkeit von Malzenzymen gemessen wird, Stärke zu Zucker zu reduzieren. In Europa wird diese Einheit allerdings eher selten verwendet und stattdessen in Windisch-Kolbach-Graden (°WK) gemessen (die folgenden Formeln sind Zahlenwertgleichungen, d. h. sie beziehen sich nicht auf die Einheiten selbst, sondern auf deren Zahlenwerte; diese werden hier dargestellt mit geschweiften Klammern um die Einheitenzeichen, z. B. ist {°L} gleich dem Wert der Enzymaktivität geteilt durch Grad Lintner; Beispiel anhand der beiden Werte aus dem Vergleich mit Katal von unten: (334 + 16) / 3,5 = 100) und 100 °L = 334 °WK = 3,014·10−7 Katal = 18,08 Enzymeinheiten (de)
- °Lintner or degrees Lintner (per pound of grain) is a unit used to measure the ability of a malt to reduce starch to sugar, that is, its diastatic power. While the measurement is applicable to any amylase, in general it refers to the combined α-amylase and β-amylase used in brewing. The term is also generalized to diastatic malt extracts and separately prepared brewing enzymes. The abbreviation °L is official, but in brewing applications it may conflict with °L used for degrees Lovibond. JECFA, the Joint FAO/WHO Expert Committee on Food Additives, defines the degree Lintner as follows: A malt has a diastatic power of 100 °L if 0.1cc of a clear 5% infusion of the malt, acting on 100cc of a 2% starch solution at 20°C for one hour, produces sufficient reducing sugars to reduce completely 5cc of Fehling's solution. Note that the amylases used in brewing reach their peak efficiencies around 66 °C. Evaluation of a malt or extract is usually done by the manufacturer rather than by the end user; as a rule of thumb, the total grain bill of a mash should have a diastatic power of at least 40 °L in order to guarantee efficient conversion of all the starches in the mash to sugars. The most active barley malts currently available have a diastatic activity of 110 - 160 °Lintner (385 - 520 °WK). In Europe, diastatic activity is often stated in Windisch–Kolbach units (°WK). These are related approximately to °Lintner by: . 100.0 °Lintner equals 3.014 × 10−7 katal or 18.08 enzyme units. (en)
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- °Lintner or degrees Lintner (per pound of grain) is a unit used to measure the ability of a malt to reduce starch to sugar, that is, its diastatic power. While the measurement is applicable to any amylase, in general it refers to the combined α-amylase and β-amylase used in brewing. The term is also generalized to diastatic malt extracts and separately prepared brewing enzymes. The abbreviation °L is official, but in brewing applications it may conflict with °L used for degrees Lovibond. JECFA, the Joint FAO/WHO Expert Committee on Food Additives, defines the degree Lintner as follows: . (en)
- Das Grad Lintner (Einheitenzeichen °L), benannt nach dem deutschen Chemiker Karl Lintner, ist eine Einheit im Brauwesen, mit der die Fähigkeit von Malzenzymen gemessen wird, Stärke zu Zucker zu reduzieren. In Europa wird diese Einheit allerdings eher selten verwendet und stattdessen in Windisch-Kolbach-Graden (°WK) gemessen und 100 °L = 334 °WK = 3,014·10−7 Katal = 18,08 Enzymeinheiten (de)
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- Grad Lintner (de)
- Degree Lintner (en)
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