Influence of different raw materials on lipid distribution during mashing and wort boiling

Anu Kaukovirta-Norja, Riikka Raitio, Pekka Lehtinen, Peter Hartwall, Pekka Reinikainen, Johanna Siirilä, Silja Home

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review


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 languageEnglish
Title of host publicationProceedings of the 29th EBC Congress
Place of PublicationNürenberg
PublisherFachverlag Hans Carl
ISBN (Print)978-90-70143-22-0
Publication statusPublished - 2003
MoE publication typeA4 Article in a conference publication
Event29th European Brewery Convention EBC Congress 2003 - Dublin, Ireland
Duration: 17 May 200322 May 2003


Conference29th European Brewery Convention EBC Congress 2003


  • lipid
  • oxidation
  • raw material
  • staling
  • taste stability
  • wort production
  • mashing


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