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The influence of malt quality and malting technology on the flavour stability of beer
Gastl (formerly Schtz), M., Spieleder, E., Hermann, M., Thiele, F., Burberg, F., Kogin, A., Ikeda, H., Back, W., Narziss, L.

Brewing trials of different produced malts were carried out to investigate the influence of malt quality and malting technology on flavour stability of beer. All interpretations of the results of these malting and brewing trials are done in consideration of malting technology and in matters of flavour stability. An evaluation of the barley variety is not possible due to the number of trials for each variety and was not intention of this work. The trials comprised nine commercial and one pilot plant (200kg) malts of the varieties Annabell, Auriga, Braemar (grown in Baden-Wurttemberg), Barke (grown in Franconia) and Scarlett (grown and malted in France). The malting conditions of the German malts were similar, i.e. seven vegetation days (steeping and germination), the kilning procedures varied with respect to the cycle length and the final temperatures between 78 and 90 C. The beers were processed in a pilot plant (scale: 60 l cast out wort).

Descriptors: malt quality, malting technology, aroma compounds, Strecker aldehydes, TBI, beer quality, flavour stability

BrewingScience - Monatsschrift fr Brauwissenschaft, 59 (September/October 2006), pp. 164-174