157. Control of Fusarium sp. growth on barley and malt by means of chlorine dioxide
Kris Krüger (1), Henry Von Rège (1); (1) Sealed Air Corporation, Charlotte, NC, U.S.A.
Malt and Grains
Poster
Contamination of barley and malt with Fusarium mold is one of the
long-term issues malt producers and brewers have to deal with.
Fusarium
sp. is a contributor to beer gushing, formation of red grains, and
particularly to the production of several carcinogenic toxins. Different
attempts are known to control and reduce
Fusarium sp. growth, but none of them is fully effective. The presented work reviews a concept to add chlorine dioxide (ClO
2) to the water used for steeping and germination of barley. Safe generation of ClO
2, point of dosing, monitoring of ClO
2
and having correct safety procedures in place play an essential role
and will be reviewed. Laboratory, semi-industrial, as well as industrial
trials proved data on functionality of ClO
2 application on malt during steeping and germination to push back
Fusarium sp. Specifically, the addition of ClO
2 to the water used during germination was found to have the most impact on controlling
Fusarium growth. Batches treated with ClO
2 under industrial conditions show a significant drop in
Fusarium
counts (>90% at end of germination) compared to blank controls
(water only), as well on the number of red grains and gushing in ready
malt. Data shows malt and wort produced from barley treated with ClO
2 does not have any deviations compared to material sprayed with pure water. No residues of ClO
2 and its by-products were found in the malt, and there were no quality changes in the wort produced from malt treated with ClO
2.
As a conclusion, the concept can be an enabler of Fusarium mold,
gushing, and red grain reduction. It does not, however, solve the issues
completely. This review reflects and uses some of the data and content
from a publication in
Brewing Science, vol. 67, 2014 (P. Basař et
al.).
Note by the submitter:
This review will reflect and use some of the data and content from a
publication in Brewing Science Vol 67 2014 (Authors: P. Basa?, H. v.
Rège, K. Kosa?, L. Sachambula and P. Kubizniaková).
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