Ageing stability from malt to bottle
Ageing-relevant aldehydes | Ageing stability of beers pose a major challenge for brewers. Though many influencing factors such as heat or oxygen exposure are known to be beer ageing factors, there are still some unknown variables at work. In cooperation with 21 breweries, the Weihenstephan Research Center for Brewing and Food Quality has carried out tier monitoring from malt to wort and compared ageing-relevant aldehydes with the sensory characteristics of fresh beers and their ageing indicators.
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