Improvement of beer flavour stability by the development of novel malting techniques

摘要

Flavour stability of pilsner beer is dependent on many aspects of malting and brewing. We focussed on improvement of beer flavour stability by the development of a novel malting process. With this process, that was named HTST curing (high temperature - short time), we were able to specifically limit LOX activity and decrease DMS-p levels without significantly affecting the brewing performance of the malt. Industrial brewing trials were performed. In taste panels a clear preference was observed in aged beers brewed with HTST cured malt vs. Brewed with reference malt.