The breakthrough technology in brewing: The capture and retention of fresh beer flavor
Much has been studied to understand the staling mechanism of beer and many measures have been taken so far in order to overcome the sensitivity of beer toward staling (1 - 5). However, there are limitations in achieving a significant improvement of flavor stability by these measures alone, as long as the deterioration precursors are carried over from malt into brewhouse. To break through this limitation, the authors set about developing a new innovative strategy to achieve a significant improvement to the beer flavor stability.
Improvement of beer flavor stability has been one of the key issues in brewing technology in recent years.
Most stale flavor compounds derive ultimately from malt. 1: "New innovative strategy"). ...
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