Effect of Fermentation Conditions on Staling Indicators in Beer

Abstract

Flavor stability is of great concern for brewers, but despite extensive research, it remains hard to control. The fermentation process, which influences many aspects of beer quality, might have a profound impact on flavor stability. Therefore, this study examined the effect of the fermentation process on several beer characteristics that are known to affect flavor stability. The pH and sulfite content of beer appeared to be yeast strain dependent, and in this way, yeast could affect flavor stability. The reducing power of beer, on the other hand, seemed of minor importance with regard to flavor stability. Additionally, it was proposed that the formation of masking compounds, such as esters and higher alcohols, should not be neglected when considering flavor stability. Finally, the reducing activity of yeast had the most prominent effect on flavor stability. Yeast activity appeared very large because volatile aldehydes were reduced almost completely independently of the initial wort concentration. Additionally, precursor compounds of staling reactions could be reduced, and enhancement of this reduction might be an interesting option for improving flavor stability.