A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality
Copyright policy )A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality
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.
- University of Queensland Australia
- Terrestrial Ecosystem Research Network Australia
- RMIT University Australia
- The University of Queensland Australia
- University of Queensland Australia
1301 Biochemistry, 390, Fermentation industries. Beverages. Alcohol, Genetics and Molecular Biology (miscellaneous), 1301 Biochemistry, Genetics and Molecular Biology (miscellaneous), fatty acids, lipids, 1110 Plant Science, Fatty acids, fermentation, 1106 Food Science, TP500-660, Fatty Acids, Beer, Foam, Lipids, Quality, quality, Fermentation, beer, 060101 Analytical Biochemistry, foam
1301 Biochemistry, 390, Fermentation industries. Beverages. Alcohol, Genetics and Molecular Biology (miscellaneous), 1301 Biochemistry, Genetics and Molecular Biology (miscellaneous), fatty acids, lipids, 1110 Plant Science, Fatty acids, fermentation, 1106 Food Science, TP500-660, Fatty Acids, Beer, Foam, Lipids, Quality, quality, Fermentation, beer, 060101 Analytical Biochemistry, foam
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