In the latest paper from the AG Schmitt-Kopplin/Foodomics working group, Pieczonka et al. take a close look at the grist mashing process (Kubessa method) in the beer brewing process. The separation of barley hulls is an established process for increasing the flavor stability of beer. Fourier transform ion cyclotron resonance mass spectrometer (FT-ICR-MS) analysis provides a closer look at the molecular processes behind this. Compared to beer in which whole malt was mashed, over 500 ageing-related compounds were found using machine learning, which are avoided by separating the husks. All details can be found here.
Many thanks to the cooperation partners from the Weihenstephan Research Center for Brewing and Food Quality!