Technical and technological advantages of producing high-quality wort from malt without germs and husks

摘要

As known from several publications a lot of quality benefit is reached, if the influence of lipoxygenase is reduced or completely eliminated. The target of the new technology is to protect the mash against fatty substances and polyphenols by using a peeling unit and by integrating this unit into existing brewhouses or into a process with fine wet milling and lautering with a mash filter which means wort production is possible without husks and without the germs.