System Changes in Wort Production for the Improvement of the Flavour Stability of Lager Beer KU Leuven
Department of Microbial and Molecular Systems (M²S), Centre for Food and Microbial Technology, Bioengineering Technology, Ghent and Aalst Technology Campuses
The objective of the research project is to study the impact of aninnovative wort production method on flavour quality and flavour stability of lager beer. The innovation comprises 1) thick and fast mashing under anti-oxidative conditions to save time and energy; 2) high mashing-off temperature (95°C) compared to conventional mashing-off temperature of 78°C; 3) acidified sparging; and 4) in-line wort stripping with culinary steam and in-kettle ...