A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality

Gordon, R, Power, A, Chapman, J, Chandra, S and Cozzolino, D 2018, 'A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality', Fermentation, vol. 4, no. 4, pp. 1-9.


Document type: Journal Article
Collection: Journal Articles

Title A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality
Author(s) Gordon, R
Power, A
Chapman, J
Chandra, S
Cozzolino, D
Year 2018
Journal name Fermentation
Volume number 4
Issue number 4
Start page 1
End page 9
Total pages 9
Publisher MDPI AG
Abstract The presence of lipids in wort and beer are important due to their influence on yeast metabolism and beer quality. Barley lipids have long been considered to have adverse effects on beer quality where some long-chain fatty acids are associated with high flavour potential. In addition, beer foam stability can be influenced by the concentration of lipids as well as other factors such as hop acids (e.g., iso-α-acids), proteins, polysaccharides and the presence of metal ions (e.g., nickel). Lipids can also influence yeast protease activity as well as the production of ethanol. This review provides an overview of the effect of climate change on the chemical composition of barley in relation to lipids and the influence of lipids in the process of this raw material in order to produce beer
Subject Quality Assurance, Chemometrics, Traceability and Metrological Chemistry
Keyword(s) beer
fermentation
lipids
fatty acids
foam
quality
DOI - identifier 10.3390/fermentation4040089
Copyright notice © 2018 by the authors. Licensee MDPI, Basel, Switzerland. Creative Commons Attribution (CC BY) license
ISSN 2311-5637
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