Progress on the formation, quantification, and elimination of off-flavor compounds in non-distilled alcoholic beverages.

Off-flavor compounds are commonly detected in various non-distilled alcoholic beverages, including beer, wine, rice wine, and sake. These chemicals, such as aldehydes, ethers, biogenic amines, bitter peptides, and sulfur compounds, have significant influences on the quality and price of commercial products. Thus, understanding their precursors and formation is important to maintain their concentrations below acceptable thresholds by optimizing fermentation parameters. This review summarizes the sensory thresholds, sources, formation mechanisms, detection methods, and control strategies for major off-flavor compounds in a range of non-distilled alcoholic beverages. Practical examples are critically assessed to highlight the benefits and limitations of these strategies, laying a foundation for further improvements in taste and quality. © 2025 Society of Chemical Industry.

• Publication year

  2025

• Venue

  The Journal of the Science of Food and Agriculture

• Publication date

  2025-11-11

• Fields of study

  Medicine, Chemistry

• Identifiers
  DOI 10.1002/jsfa.70310PMID 41220209
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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