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Impact of yeast and bacteria on beer appearance and flavour
S.-Q. Liu National University of Singapore, Singapore; and National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
Abstract
This chapter discusses the impact of yeast and bacteria on beer appearance and flavour, with an emphasis on Saccharomyces yeasts and lactic acid bacteria. The chapter first reviews the impact of yeast and bacteria on beer appearance (turbidity, haze and foam stability), which is followed by describing their positive and negative effects on beer flavour compound production and transformation, including lactic acid, aldehydes, alcohols, acids, esters, ketones, terpenoids, volatile phenolic compounds and volatile sulphur flavour compounds. ...
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