Flavour stability starts with malt and in the brewhouse A survey of research results
It is important that all direct and indirect factors are taken into account for improving the flavour stability of pale beers on a sustainable basis. These factors range from processing of barley to the cast wort, to fat oxidation and Strecker degradation. In the main, it is also a question of utilising natural malt-based antioxidants, radical scavengers and LOX inhibitors as well as hop-based inhibitors of fat oxidation. The author highlights the most important aspects, also including recent research results.
Reactions and raw materials - this might be a heading describing the two main influences on flavour stability of a beer. Strecker aldehydes can be determined more simply and in larger quantities in aged beer than aldehydes of fat oxidation such as e.g. trans-2-nonenal.g.g...
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