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

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

doi:10.3390/fermentation4040089

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.

Highlights

IntroductionFermentation is a remarkably complex system and there has been considerable research focused on the effects of different levels of interactions among yeast and chemical compounds during the fermentation process of beer and other beverages [1]
Fermentation is a remarkably complex system and there has been considerable research focused on the effects of different levels of interactions among yeast and chemical compounds during the fermentation process of beer and other beverages [1].The Food and Agriculture Organization (FAO) report the annual global cereal production is approximately 2.5 billion tonnes, which indicates the importance of cereal grains to society [2].Cereal grains are used for food production such as bread making and brewing
In beer brewing much attention is given to the malt extract because it determines the amount of beer that can be produced [1,4]

Summary

Introduction

Fermentation is a remarkably complex system and there has been considerable research focused on the effects of different levels of interactions among yeast and chemical compounds during the fermentation process of beer and other beverages [1]. Cereal grains are used for food production such as bread making and brewing. The effects of climate change are a challenge for crop production systems and it has been recognised that climate change might induce a temperature increase up to 2 ◦ C or more in cereal growing regions, which will negatively impact crop production as well as the chemical composition of the grain [6,7]. Climate change may contribute to losses in crop yield and potentially change the chemical composition and technological properties of the grain and concomitantly the nutritional value, flavour and aroma of the end product [8,9]. This review provides an overview of the effect of climate on the chemical composition of barley in relation to lipids and the influence of lipids in the process of this malting material in the production of beer

Barley Grain

Effect of Climate on Grain Composition and Lipids

Lipids during Fermentation Affecting the Beer Flavour Profile and Quality

Lipids and Their Role in Beer Foam

Findings

Concluding Remarks