On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the process as well quality final beer. It also affects stability flavour, it delivers to various compounds with potential compromise desired characteristics These include staling aldehydes their precursors, such amino acids, reducing sugars, α-dicarbonyls bound-state aldehydes. In general, content these depends on barley variety quality, regime malt quality. that represents low staling, i.e. has values Kolbach Index, heat load, colour, LOX activity, Strecker aldehydes, transition metal ions high antioxidative leads enhanced stability. However, consistent production challenging. Approaches achieve this adjustment steeping germination conditions, allowing control grain modification thus, reservoir precursors. Also, application alternative kilning technologies may reduce applied responsible formation triggering development oxidising free radical species. This review provides an evaluation current knowledge contribution © 2021 The Authors. Journal Institute Brewing published by John Wiley & Sons Ltd behalf Distilling.