A Review of Flavour Formation in Continuous Beer Fermentations*
Tomáš Brányik, António A. Vicente, Pavel Dostálek, J. A. Teixeira
Journal of the Institute of Brewing
Abstract
The attractive prospect of a continuous beer fermentation system consists mostly of the accelerated transformation of wort into beer. Although continuous beer fermentation has been studied as a promising technology for several decades, the number of industrial applications is still limited. The major obstacle hindering the extensive industrial exploitation of this technology is the difficulty in achieving the correct balance of sensory compounds in the short time typical for continuous systems. This paper offers an integral view on the particularities of continuous systems, which may impart beer a sensorial character distinct from conventionally fermented counterparts. The main groups of flavour active compounds are discussed from the perspective of possible control strategies by means of process parameters and strain selection.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
continuous beer fermentation accelerates transformation of wort into beer
“the accelerated transformation of wort into beer”
continuous beer fermentation impacts sensory compounds
“the difficulty in achieving the correct balance of sensory compounds in the short time typical for continuous systems”
flavor active compounds control process parameters and strain selection
“possible control strategies by means of process parameters and strain selection”