Utilization of chlorine dioxide to reduce Fusarium sp growth on malt
One of the long-term issues that malt producers and brewers deal with is contamination of barley and malt with Fusarium mould. Fusarium sp. contributes to beer gushing, formation of red grains, production of several carcinogenic toxins and other negative phenomena. Different methods are used to reduce Fusarium sp. growth, but none of them are fully effective. This article describes a method using chlorine dioxide (ClO2) which is added during the steeping and germination of barley.
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