A MEANS TO REDUCE FORMATION OF PRECURSORS OF 2-TRANS-NONENAL IN BREWING* |
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| Authors: | A R Dale J R A Pollock M Moll Vinh That |
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| Abstract: | A method is described whereby the precursors of 2-trans-nonenal may be estimated in worts and beers. Treatment of malt grist or malt with a variety of polar substances is shown to reduce or eliminate the production of nonenal precursors during mashing. Beers made from worts so treated have enhanced flavour stability over those made conventionally. |
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| Keywords: | analysis-method beer carbonyl compound papery flavour malt |
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