20 June 2012

Latest developments in research on gushing analysis – Part 1

Maltsters and brewers can currently check malt raw material for its potential to trigger gushing, using two analytical methods according to MEBAK [1]. The quantity of carbonated wort (malt extract) foamed over after bottle shaking is measured, this is used for determining the gushing potential of the malt. But investigations have shown that the gushing volume may vary, making it difficult to arrive at a precise figure. The Research Centre Weihenstephan for Brewing and Food Quality has therefore developed new analytical approaches to quantify gushing (not only on the basis of the quantity foamed over).

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