Degree Lintner

The degree Lintner ( unit symbol  ° L ), named after the German chemist Karl Lintner , is a unit used in brewing to measure the ability of malt enzymes to reduce starch to sugar ( diastatic force ). In Europe, however, this unit is rarely used and is instead  measured in Windisch-Kolbach degrees (° WK)

(The following formulas are numerical equations , i.e. they do not relate to the units themselves, but to their numerical values ; these are shown here with curly brackets around the unit symbols, e.g. {° L} is equal to the value of the enzyme activity divided by degree Lintner; example based on the two values ​​from the comparison with Katal from below: (334 + 16) / 3.5 = 100)

${\displaystyle {\begin{aligned}\{{}^{\circ }{\mbox{WK}}\}&=\left(3,5\cdot \{{}^{\circ }{\mbox{Lintner}}\}\right)-16\\\Leftrightarrow \{{}^{\circ }{\mbox{Lintner}}\}&={\frac {\{{}^{\circ }{\mbox{WK}}\}+16}{3,5}}\end{aligned}}}$

and

100 ° L = 334 ° WK = 3.014 · 10 ⁻⁷  catal  = 18.08  enzyme units

See also

• Degree Pollak

swell

• kling-malz.de
• fao.org