The team of the Weihenstephan Association for Brewing, Beverage, and Cereal Technology (WFBGG e.V.) and the Weihenstephan Institute for Brewery Research (WIB) warmly congratulates Dr. Raphael Prado on the successful completion of his doctorate!
His dissertation, titled:
„Kinetic Response of Odour-Active Volatiles of Kilned Specialty Malts to Process Variables and their Influence on Malt and Beer Products“
examines the complex relationships between production technology, aroma formation, and the quality of specialty malts.
Abstract:
The flavour characteristics of kilned specialty malts are influenced by their biochemical composition and the technology used in their production. While colour is commonly used as a quality benchmark, its correlation with aroma is complex. This research provided insights into predicting and controlling flavour development in kilned specialty malts, with potential applications in brewing innovation. In this context, Maillard reactions play a key role in aroma and colour formation, with Strecker aldehydes and pyrazines identified as key odorants. Brewing trials demonstrated that these odorants influence the final beer, although their transfer from malt to beer is only partial. The modelling of aroma formation revealed the significance of intrinsic malting parameters to control aroma formation, while denouncing the irrelevance of others under realistic manufacturing procedures.
(© Dr. Raphael Prado)
Dr. Prado has made valuable contributions to science through his research at the Chair of Brewing and Beverage Technology (TUM). We sincerely thank him for his dedicated work and wish him all the best and much success in his professional and personal future!
Fabian Lauck
