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

The International Centre for Brewing and Distilling (IBCD), Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, UK
Fermentation 2017, 3(4), 63; https://doi.org/10.3390/fermentation3040063
Received: 7 October 2017 / Revised: 26 October 2017 / Accepted: 31 October 2017 / Published: 27 November 2017
(This article belongs to the Special Issue Fermentation and Bioactive Metabolites)
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. View Full-Text
Keywords: carbonyls; diacetyl; esters; fermentation; higher alcohols; sulphur compounds; wort carbonyls; diacetyl; esters; fermentation; higher alcohols; sulphur compounds; wort
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Stewart, G.G. The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations. Fermentation 2017, 3, 63.

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