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A MEANS TO REDUCE FORMATION OF PRECURSORS OF 2‐TRANS‐NONENAL IN BREWING *
Author(s) -
Dale A. R.,
Pollock J. R. A.,
Moll M.,
That Vinh
Publication year - 1977
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1977.tb06419.x
Subject(s) - brewing , chemistry , computational biology , food science , biology , fermentation
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.