Treatment of malt to reduce stale flavor in beer

Details Treatment of malt to reduce stale flavor in beer Treatment of malt to reduce stale flavor in beer

1975-07-23

1978-08-29

Naff, David M.

Food or edible material: processes, compositions, and products

Processes

Extraction utilizing liquid as extracting medium

426 16, 426 29, 426 64, C12C 116, C12C 118

Patent

active

041104803

ABSTRACT:
Stale flavor formation in beer is reduced by contracting malt, prior to extracting to produce wort, with a primary or secondary mono- or polyhydric alcohol or with acetic acid or with dimethylsulfoxide to reduce the amount of precursors of 2-trans-nonenal present in the malt.

REFERENCES:
patent: 2420567 (1947-05-01), Selman et al.
Spillane et al., The Use of Acetic Acid and Sulphur Dioxide to Limit Malting Losses, J. Inst. Brew., vol. 72, 1966, (pp. 398-403).

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