Abstract
Lipid oxidation products are strongly believed to cause paper-like
off-flavours in beer. However, by adjusting process conditions and choosing
proper raw-materials unwanted changes can be minimised. This work gives new,
basic information about lipid reactivity during wort production and points out
the importance of raw-material properties, including lipase and LOX activity,
lipid composition, and antioxidativity. Depending on the raw-materials,
different amounts of lipids reacted during wort production and could develop
oxidised lipid compounds. By choice of raw-materials the distribution of
lipids between wort and spent grains, and boiled wort and trub could be
adjusted. Controlled lipid distribution enables the production of beer with
higher flavour stability.
| Original language | English |
|---|---|
| Title of host publication | Proceedings of the 29th EBC Congress |
| Place of Publication | Nürenberg |
| Publisher | Fachverlag Hans Carl |
| Pages | 858-866 |
| ISBN (Print) | 978-90-70143-22-0 |
| Publication status | Published - 2003 |
| MoE publication type | A4 Article in a conference publication |
| Event | 29th European Brewery Convention EBC Congress 2003 - Dublin, Ireland Duration: 17 May 2003 → 22 May 2003 |
Conference
| Conference | 29th European Brewery Convention EBC Congress 2003 |
|---|---|
| Country/Territory | Ireland |
| City | Dublin |
| Period | 17/05/03 → 22/05/03 |
Keywords
- lipid
- oxidation
- raw material
- staling
- taste stability
- wort production
- mashing