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The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

Department of Biology, University of North Florida, Jacksonville, FL 32224, USA
Fermentation 2018, 4(1), 20; https://doi.org/10.3390/fermentation4010020
Received: 2 February 2018 / Revised: 12 March 2018 / Accepted: 13 March 2018 / Published: 19 March 2018
(This article belongs to the Special Issue Brewing & Distilling)
Beer is a complex beverage containing a myriad of flavor- and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed. View Full-Text
Keywords: hydroxycinnamic acid; yeast metabolism; fermentation; beer; volatile phenols hydroxycinnamic acid; yeast metabolism; fermentation; beer; volatile phenols
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Lentz, M. The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor. Fermentation 2018, 4, 20.

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