Aging characteristics of different beer types

被引：117

作者：

Vanderhaegen, Bart ^{[1
]}

Delvaux, Filip ^{[1
]}

Daenen, Luk ^{[1
]}

Verachtert, Hubert ^{[1
]}

Delvaux, Freddy R. ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Ctr Malting & Brewing Sci, B-3001 Heverlee, Belgium

来源：

FOOD CHEMISTRY | 2007年 / 103卷 / 02期

关键词：

beer; aging; flavour stability; staling; brewing;

D O I：

10.1016/j.foodchem.2006.07.062

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Eight commercial beers (3 lager beers, 2 dark ales and 3 high-alcoholic ales) were aged for one year under normal storage conditions, and the changes with time of flavour profile and the concentration of 15 volatile compounds were monitored. The compounds were chosen as markers to evaluate the importance of different reactions in the aging process of each beer type. The development of typical aging flavours during beer storage could be linked to the Maillard reaction, the formation of linear aldehydes, ester formation, ester degradation, acetal formation, etherification and the degradation of hop bitter compounds. A difference in the nature of aging flavours between lager and specialty beers was found and seemed to be mainly the result of an increased Maillard reaction in specialty beers. Based on the results, some practical strategies are proposed to improve the flavour stability, depending on the beer type. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：404 / 412

页数：9

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