Wort composition and its impact on the flavour‐active higher alcohol and ester formation of beer – a review. Issue 3 (10th June 2014)

• Record Type: Journal Article
• Authors: He, Yang; Dong, Jianjun; Yin, Hua; Zhao, Yuxiang; Chen, Rong; Wan, Xiujuan; Chen, Peng; Hou, Xiaoping; Liu, Jia; Chen, Lu
• Is Part Of: Journal of the Institute of Brewing. Volume 120:Issue 3(2014)
• Page Start: 157
• Page End: 163
• Publication Date: 2014-06-10
• Subjects: Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.145
• Languages: English
• ISSNs: 0046-9750

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <p>The most significant factors influencing beer quality are the variety of aroma flavours that stem from a complex system of interactions between many hundreds of compounds. With increasing demand for flavour control and enhanced productivity, the presence of consistent and balanced amounts of higher alcohols and esters are critical aspects of process control. Extensive research has focused on the formation of flavour compounds by the brewing yeast and the factors that influence their synthesis. Fermenting wort is a complex medium from which the brewing yeast utilizes nutrients for living and growth and to where it places its metabolic by‐products. Thus, changes in wort composition will greatly influence final beer aroma. The current paper reviews up‐to‐date knowledge on the contribution of wort composition to the flavour quality of the final product, in particular higher alcohols and esters. Different wort constituents involved in the biosynthesis of these aromatic substances, and which therefore require control during brewery fermentations, are reviewed. Copyright © 2014 The Institute of Brewing &amp; Distilling</p> </abstract>