A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality

Gordon, Russell; Power, Aoife; Chapman, James; Chandra, Shaneel; Cozzolino, Daniel

doi:10.3390/fermentation4040089

Submit to this Journal Review for this Journal Edit a Special Issue

Article Menu

...

Open AccessReview

A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality

and

^2,*

Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Rd, Coopers Plains, P.O. Box 156, Archerfield BC QLD 4108, Australia

Agri-Chemistry Group, School of Medical and Applied Sciences, Central Queensland University (CQU), Bruce Highway, North Rockhampton, Queensland 4701, Australia

School of Science, RMIT University, GPO Box 2476, Melbourne, Victoria 3001, Australia

Author to whom correspondence should be addressed.

Fermentation 2018, 4(4), 89; https://doi.org/10.3390/fermentation4040089

Received: 19 September 2018 / Revised: 17 October 2018 / Accepted: 22 October 2018 / Published: 24 October 2018

(This article belongs to the Special Issue Brewing & Distilling)

View Full-Text Download PDF

Browse Figure

Citation Export

Abstract

The presence of lipids in wort and beer are important due to their influence on yeast metabolism and beer quality. Barley lipids have long been considered to have adverse effects on beer quality where some long-chain fatty acids are associated with high flavour potential. In addition, beer foam stability can be influenced by the concentration of lipids as well as other factors such as hop acids (e.g., iso-α-acids), proteins, polysaccharides and the presence of metal ions (e.g., nickel). Lipids can also influence yeast protease activity as well as the production of ethanol. This review provides an overview of the effect of climate change on the chemical composition of barley in relation to lipids and the influence of lipids in the process of this raw material in order to produce beer. View Full-Text

Keywords: beer; fermentation; lipids; fatty acids; foam; quality

▼ Show Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Share and Cite

MDPI and ACS Style

Gordon, R.; Power, A.; Chapman, J.; Chandra, S.; Cozzolino, D. A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality. Fermentation 2018, 4, 89. https://doi.org/10.3390/fermentation4040089

AMA Style

Gordon R, Power A, Chapman J, Chandra S, Cozzolino D. A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality. Fermentation. 2018; 4(4):89. https://doi.org/10.3390/fermentation4040089

Chicago/Turabian Style

Gordon, Russell, Aoife Power, James Chapman, Shaneel Chandra, and Daniel Cozzolino. 2018. "A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality" Fermentation 4, no. 4: 89. https://doi.org/10.3390/fermentation4040089

Find Other Styles

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Abstract views Pdf views Html views

Article Menu

A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality

Abstract

Share and Cite

Article Metrics

Article Access Statistics

Article Access Map by Country/Region

Further Information

Guidelines

MDPI Initiatives

Follow MDPI