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Oxidative processes in malting and mashing and their relevance to staling OF BEER - FT0247

To improve understanding of the factors which influence beer staling and beer flavour stability.
The aim of the project is to enable two key areas of the beer production process (i.e. malting and mashing) to be definitively evaluated with regard to their influence on beer flavour stability. This improved understanding of the factors which influence beer staling will provide an opportunity to retard the process, by directed control of the relevant parameters at these stages.
Time-Scale and Cost
From: 1996

To: 1998

Cost: £235,477
Contractor / Funded Organisations
Malsters Association of Great Britain, United Med&Dental Sch. Free Radical Res., Brewing Research Foundation, Scottish and Newcastle Beer Production L
Fields of Study
Resource Efficient and Resilient Food Chain