Report on new knowledge on the evolution of free and bound-state aldehydes during malting, wort production, and during beer aging

The key reactions for aldehyde appearance (oxidation and release) during beer ageing will be studied and the report of the results will be prepared. If the publication of the results has to be postponed due to the PhD procedures or IP issues, the report will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.