Packing a punch: Understanding how flavours are produced in lager fermentations

Claire Lin Lin; Roberto De La Cerda García-Caro; Penghan Zhang; Silvia Carlin; Andrea Gottlieb; Mikael Agerlin Petersen; Urska Vrhovsek; Ursula Bond

doi:10.1093/femsyr/foab040

Packing a punch: Understanding how flavours are produced in lager fermentations

Claire Lin Lin, Roberto De La Cerda García-Caro, Penghan Zhang, Silvia Carlin, Andrea Gottlieb, Mikael Agerlin Petersen, Urska Vrhovsek, Ursula Bond^*

^*Corresponding author for this work

Design and Consumer Behavior

Research output: Contribution to journal › Review › peer-review

14 Citations (Scopus)

98 Downloads (Pure)

Abstract

Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity and foam stability) and sensory characters (flavour, taste and aroma) of beer, and other psychological determinants affect consumers' perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers.

Original language	English
Article number	foab040
Journal	FEMS Yeast Research
Volume	21
Issue number	5
Number of pages	14
ISSN	1567-1356
DOIs	https://doi.org/10.1093/femsyr/foab040
Publication status	Published - 2021

Bibliographical note

Publisher Copyright:
© 2021 The Author(s). Published by Oxford University Press on behalf of FEMS.

Keywords

biochemistry
flavours
genetics
lager beer
S. pastorianus

Access to Document

10.1093/femsyr/foab040

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Cite this

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title = "Packing a punch: Understanding how flavours are produced in lager fermentations",

abstract = "Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity and foam stability) and sensory characters (flavour, taste and aroma) of beer, and other psychological determinants affect consumers' perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers. ",

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AU - Petersen, Mikael Agerlin

AU - Vrhovsek, Urska

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