The malting process is a crucial first step in beer production that heavily influences the quality and characteristics of the beer. This research examines the efficacy of ozone as a tool used to increase the quality of malted barley, even with low quality, diseased barley. The experiment was carried out with low quality barley, found to be infected with several bacterial diseases. Ozone was applied to the grain with an ozone generator as it was taken through the steeping stage of the malting process. Each sample was tested for quality by measuring the concentration of deoxynivalenol (DON), microbial load, and fungal load. The testing was done by Hartwick College Center for Craft Food and Beverage in New York.

Effect of ozone on barley malt quality

2019 Spring National Meeting

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