The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations

Ethanol, carbon dioxide and glycerol are the major products produced by yeast during wort fermentation but they have little impact on beer and spirit flavour. It is the type and concentration of secondary metabolites that can determine overall beer flavour. These compounds are (but not only) primarily: higher alcohols, esters, carbonyls and sulphur compounds—inorganic and organic. There are a number of factors that can modify the balance of these compounds most of which are discussed in this review paper.

• Publication year

  2017

• Venue

  Fermentation

• Publication date

  2017-11-27

• Fields of study

  Chemistry, Environmental Science

• Identifiers
  DOI 10.3390/FERMENTATION3040063
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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