Fine grinding in water
At the last EBC Congress in Cannes, Meura had the opportunity to present their pilot plant results on a new technology of malt grinding. For developing this technology two specific results were aimed at: better quality through oxygen-free grinding under water at mashing temperature and secondly, better productivity thanks to extract yield equal to (or even higher than) laboratory yield and productivity rates higher than 12 brews a day.
This paper outlines the scientific background and describes a new plant for fine grinding of malt in water.
Trans-2-nonenal is considered to be the major aldehyde involved in stale flavour in beer.
De Buck also indicated that there is a linear relationship between the trans-2-nonenal potential and the flavour staling.
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