List of critical factors in malt regarding flavour instability

Different types of malt will be investigated on critical factors regarding flavour quality and stability through the whole process of germination, drying and kilning. Based on the results a list of critical factors influencing the flavour stability will be prepared in the form of a publication. If the publication has to be postponed due to the PhD procedures or IP issues, the description will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.