Patent ID: 7247327

Claim:
A process for producing a wort product having a reduced content of a stale flavor-causing substance, the wort product comprising a whole wort having a first wort and a second wort, wherein the second wort is produced following filtration of the first wort with a mashing-in water, by providing hot water and carrying out filtration to produce the second wort in a filtration step, wherein said second wort is treated to reduce the trans-2-nonenal potential content of a stale flavor-causing substance in the second wort in a mash separation process so that the trans-2-nonenal potential in said whole wort from the mash separation process is reduced by at least 1 ppb when the sugar content of the whole wort is adjusted to 11° p, and wherein the trans-2-nonenal potential is determined as an indicator for stale-flavor in a fermented malt beverage.