Impact of Wort Amino Acids on Beer Flavour: A Review

By Inês M. Ferreira, L. Guido. 2018

133 citations recorded by the source corpus.

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.

Subfields: Food Science, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/6fb6ff81ff768e8596b47aa192b171354182da8d

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Citations in the corpus

• Free Amino Nitrogen in Brewing (2019, background): “Even small differences in wort composition can exert significant effects on the flavour of the resulting beer [26].”