Malt Extracts, Wort Concentrates

Eor production of hop-free malt extracts or hopped wort concentrates, the usual worts are evaporated in vacuum or concentrated by freeze... 

Malt wine is made from fermented malt extract (the hot water extract of whole meal malt). Mal-ton wine is made in the same way, except that sucrose is added at 1.8-times the amount of malt in order to increase the sugar and alcohol content of the wine. The wort is then soured by the action of lactic acid bacteria (0.6-0.8% lactic acid, final concentration). The acid fermentation is stopped by heating the wort to 78 °C and, after inoculation with a pure yeast culture, the wort is fermented to an alcohol content of 10-13%. The beverage thus formed has the character of a dessert wine, but is different because of its high content of lactic acid and its malt extract flavor. Mead is an alcoholic liquor made of fermented honey, malt and spices, or just of honey and water (not more than 21 water per kg of honey). Since early times, mead has been widely consumed in Europe and, even today, it is enjoyed the most of all the wine beverages in eastern and northern Europe. 

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