Skye Miller

ACS Meeting: Abstract

Effect of Ozone on Barley Malt Quality

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 on 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.