The flavour stability of a beer primarily depends on the oxygen content of the bottled beer, but the individual steps of wort production are of similar importance viz:- (a) preservation of reducing substances by avoidance of oxygen pick-up during mashing, lautering and wort boiling. (b) elimination of substances which are prone to react to flavour active compounds like carbonyls by good mash and wort separation procedures, (c) avoidance of an excessive exposure of the wort to heat, to limit the formation of Maillard reaction products and related substances. Existing brewhouses offer some possibilities to improve the process and thus flavour stability. For analytical control Gas Chromatography and High Performance Liquid Chromatography are excellent tools, even simple analyses help to avoid unwelcome changes in the day to day practice.
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L. Narziß (1986) studied this question.
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