Kvasny Prum. 1983; 29(2): 28-31 | DOI: 10.18832/kp1983005

N-Nitrosamines in malt - origin and removal.Peer-reviewed article

V. KELLNER, J. ČULÍK, G. BASAŘOVÁ

The conditions which enable an origin of N-nitrosamines in malt and the other raw materials of brewing are discussed in the article. The factors influencing the origin of N-nitrosamines are described. Also precursors for N-nitrosamines in malt are mentioned. The procedures resulting in a decrease of the N-nitrosamines concentrations in mats and beers are discussed. As the most significant procedures from this standpoint the use of kilns with an indirect heating and the sulphurization of malt during kilning are described.
(In Czech, English summary only)

Keywords: N-Nitrosamines, malt, raw materials

Published: February 1, 1983