Oxygen consumption during mashing in

摘要

The aim of the study was to elucidate the effect of raw material properties on the rate of oxygen consuming reactions during the beginning of mashing. This rate was noticed to be strongly dependent on the type of raw material. However, in each case majority of initial soluble oxygen was consumed within first 15 minutes of mashing. When pilsner malt was used as a reference, both a darker malt and non-malted barley were found to consume oxygen remarkably faster than pilsner malt. In case of darker malt this oxygen consumption seemed not to relate with enzyme activities of the malt. A future work is aimed to assign the nature of oxidative reactions and clarifying their role in the formation of stale flavour.