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Open AccessReview

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

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;
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)
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 beer; fermentation; lipids; fatty acids; foam; quality
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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.

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