Improved Flavor Stability by Aging Beer in the Presence of Yeast

Literature Cited

• Andersen, M. L., Outtrup, H., and Skibsted, L. H. Potential antioxidants in beer assessed by ESR spin trapping. J. Agric. Food Chem. 48:3106–3111, 2000.
   PubMed Web of Science ®Google Scholar
• Bamforth, C. W. The science and understanding of the flavor stability of beer: A critical assessment. Brauwelt Int. 2:98–110, 1999.
   Google Scholar
• Clapperton, J. F. Ribes flavor in beer. J. Inst. Brew. 82:175–176, 1976.
   Web of Science ®Google Scholar
• da Costa, M. S., Goncalves, C., Ferreira, A., Ibsen, C., de Pinho, P. G., and Ferreira, A. C. S. Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability. J. Agric. Food Chem. 52:7911–7917, 2004.
   Web of Science ®Google Scholar
• Daenen, L., Saison, D., Sterckx, F., Delvaux, F. R., Verachtert, H., and Derdelinckx, G. Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts. J. Appl. Microbiol. 104:478–488, 2008.
   PubMed Web of Science ®Google Scholar
• Debourg, A., Laurent, M., Dupire, S., and Masschelein, C. A. The specific role and interaction of yeast enzymatic systems in the removal of flavor-potent wort carbonyls during fermentation. Proc. Congr. Eur. Brew. Conv. 24:437–444, 1993.
   Google Scholar
• Derdelinckx, G., Vanderhasselt, B., Maudoux, M., and Dufour, J. P. Refermentation in bottles and kegs: A rigorous approach. Brauwelt Int. 2:156–164, 1992.
   Google Scholar
• Dufour, J. P. Influence of industrial brewing and fermentation work conditions on beer SO2 level and flavor stability. Proc. Congr. Eur. Brew. Conv. 23:209–216, 1991.
   Google Scholar
• Dufour, J. P., Leus, M., Baxter, A. J., and Hayman, A. R. Characterization of the reaction of bisulfite with unsaturated aldehydes in a beer model system using nuclear magnetic resonance spectroscopy. J. Am. Soc. Brew. Chem. 57:138–144, 1999.
   Web of Science ®Google Scholar
• Fratianni, A. J. Results of the effect of storage temperature on packaged beer flavor. Tech. Q. Master Brew. Assoc. Am. 38:159–161, 2001.
   Google Scholar
• Hashimoto, N. Oxidation of higher alcohols by melanoidins in beer. J. Inst. Brew. 78:43–51, 1972.
   Web of Science ®Google Scholar
• Meilgaard, M. C. Flavor chemistry of beer. II: Flavor and threshold of 239 aroma volatiles. Tech. Q. Master Brew. Assoc. Am. 12:151–168, 1975.
   Google Scholar
• Miedaner, H., Narziss, L., and Eichhorn, P. Einige faktoren der Geschmacksstabüität—Sensorische und analytische bewertung. Proc. Congr. Eur. Brew. Conv. 23:401–408, 1991.
   Google Scholar
• Neven, H., Delvaux, F., and Derdelinckx, G. S. Flavor evolution of top fermented beers. Tech. Q. Master Brew. Assoc. Am. 34:115–118, 1997.
   Google Scholar
• Nyborg, M., Outtrup, H., and Dreyer, T. Investigations of the protective mechanism of sulfite against beer staling and formation of adducts with trans-2-nonenal. J. Am. Soc. Brew. Chem. 57:24–28, 1999.
   Web of Science ®Google Scholar
• Palamand, S. R., and Hardwick, W. A. Studies on the relative flavor importance of some beer constituents. Tech. Q. Master Brew. Assoc. Am. 6:117–127, 1969.
   Google Scholar
• Peppard, T. L., and Halsey, S. A. Malt flavor—Transformation of carbonyl compounds by yeast during fermentation. J. Inst. Brew. 87:386–390, 1981.
   Web of Science ®Google Scholar
• Saison, D., De Schutter, D. P., Delvaux, F., and Delvaux, F. R. Optimisation of a complete method for the analysis of volatiles involved in the flavor stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometry. J. Chromatogr. A 1190:342–349, 2008.
   PubMed Web of Science ®Google Scholar
• Saison, D., De Schutter, D. P., Delvaux, F., and Delvaux, F. R. Determination of carbonyl compounds in beer by derivatisation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry. J. Chromatogr. A 1216:5061–5068, 2009.
   PubMed Web of Science ®Google Scholar
• Saison, D., De Schutter, D. P., Overlaet-Michiels, W., Delvaux, F., and Delvaux, F. R. Effect of fermentation conditions on staling indicators in beer. J. Am. Soc. Brew. Chem. 67:222–228, 2009.
   Web of Science ®Google Scholar
• Saison, D., De Schutter, D. P., Uyttenhove, B., Delvaux, F., and Delvaux, F. R. Contribution of staling compounds to the aged flavor of lager beer by studying their flavor thresholds. Food Chem. 114:1206–1215, 2009.
   Web of Science ®Google Scholar
• Saison, D., De Schutter, D. P., Vanbeneden, N., Daenen, L., Delvaux, F., and Delvaux, F. R. Decrease of aged beer aroma by the reducing activity of brewing yeast. J. Agric. Food Chem. 58:3107–3115, 2010.
   Web of Science ®Google Scholar
• Saison, D., Vanbeneden, N., De Schutter, D. P., Daenen, L., Mertens, T., Delvaux, F., and Delvaux, F. R. Characterisation of the flavor and the chemical composition of lager beer after aging in varying conditions. Brew Sci. 63:41–53, 2010.
   Google Scholar
• Vanderhaegen, B., Coghe, S., Verachtert, H., and Derdelinckx, G. Microbiological and biochemical aspects of refermentation. Cerevisia 2:48–58, 2002.
   Google Scholar
• Vanderhaegen, B., Delvaux, F., Daenen, L., Verachtert, H., and Delvaux, F. R. Aging characteristics of different beer types. Food Chem. 103:404–412, 2007.
   Web of Science ®Google Scholar
• Vanderhaegen, B., Neven, H., Verachtert, H., and Derdelinckx, G. The chemistry of beer aging—A critical review. Food Chem. 95:357–381, 2006.
   Web of Science ®Google Scholar
• Van Dijken, J. P., and Scheffers, W. A. Redox balances in the metabolism of sugars by yeast. FEMS Microbiol. Rev. 32:199–224, 1986.
   Google Scholar
• Van Nedervelde, L., Verlinden, V., Philipp, D., and Debourg, A. Purification and characterization of yeast 3-methyl butanal reductases involved in the removal of wort carbonyls during fermentation. Proc. Congr. Eur. Brew. Conv. 26:447–454, 1997.
   Google Scholar
• Van Opstaele, F., De Rouck, G., De Ridder, M., Aelbrecht, C., De Cooman, L., and Aerts, G. Evaluation of the impact of yeast strain selection on the flavor stability of beer. Proc. Congr. Eur. Brew. Conv. 30, 2005.
   Google Scholar
• Zufall, C., Racioppi, G., Gasparri, M., and Franquiz, J. Flavor stability and ageing characteristics of light-stable beers. (CD) Proc. Congr. Eur. Brew. Conv. 30, 2005.
   Google Scholar