Impact of Wort Amino Acids on Beer Flavour: A Review

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2018

Autores

Ferreira, IM (Autor) Outra; Luis F Guido (Autor) FCUP

Revista

Título: FERMENTATION-BASEL

Vol. 44

Página Final: 23

ISSN: 2311-5637

Editora: MDPI

Indexação

ISI Web of Knowledge - 86 Citações

Outras Informações

ID Authenticus: P-00N-ZZD

DOI: 10.3390/fermentation4020023

Abstract (EN): The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentation occurs. The biochemical events that occur during fermentation reflect the genotype of the yeast strain used, and its phenotypic expression is influenced by the composition of the wort and the conditions established in the fermenting vessel. Although wort is complex and not completely characterized, its content in amino acids indubitably affects the production of some minor metabolic products of fermentation which contribute to the flavour of beer. These metabolic products include higher alcohols, esters, carbonyls and sulfur-containing compounds. The formation of these products is comprehensively reviewed in this paper. Furthermore, the role of amino acids in the beer flavour, in particular their relationships with flavour active compounds, is discussed in light of recent data.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 13