Title: Effect of Fermentation Conditions on Staling Indicators in Beer
Authors: Saison, Daan ×
De Schutter, David P
Overlaet-Michiels, Wim
Delvaux, Filip
Delvaux, Freddy #
Issue Date: 2009
Publisher: Amer soc brewing chemists inc
Series Title: Journal of the american society of brewing chemists vol:67 issue:4 pages:222-228
Abstract: Flavor stability is of great concern for brewers, but despite extensive research, it remains hard to control. The fermentation process, which influences many aspects of beer quality, might have a profound impact oil flavor stability. Therefore, this study examined the effect of the fermentation process on several beer characteristics that are known to affect flavor stability. The pH and sulfite content of beer appeared to be yeast strain dependent, and in this way, yeast could affect flavor stability. The reducing power of beer, on the other hand, seemed of minor importance with regard to flavor stability. Additionally, it was proposed that the formation of masking, compounds, Such as esters and higher alcohols, should not be neglected when considering flavor stability. Finally, the reducing activity of yeast had the most prominent effect on flavor stability. Yeast activity appeared very large because volatile aldehydes were reduced almost completely independently of the initial wort concentration. Additionally, precursor compounds of staling reactions could be reduced, and enhancement of this reduction might be an interesting option for improving flavor stability.
ISSN: 0361-0470
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Microbial and Molecular Systems - miscellaneous
Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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