Packing a punch: Understanding how flavours are produced in lager fermentations

Research output: Contribution to journal › Review › Research › peer-review

Standard

Packing a punch : Understanding how flavours are produced in lager fermentations. / Lin, Claire Lin; García-Caro, Roberto De La Cerda; Zhang, Penghan; Carlin, Silvia; Gottlieb, Andrea; Petersen, Mikael Agerlin; Vrhovsek, Urska; Bond, Ursula.

In: FEMS Yeast Research, Vol. 21, No. 5, foab040, 2021.

Research output: Contribution to journal › Review › Research › peer-review

Harvard

Lin, CL, García-Caro, RDLC, Zhang, P, Carlin, S, Gottlieb, A, Petersen, MA, Vrhovsek, U & Bond, U 2021, 'Packing a punch: Understanding how flavours are produced in lager fermentations', FEMS Yeast Research, vol. 21, no. 5, foab040. https://doi.org/10.1093/femsyr/foab040

APA

Lin, C. L., García-Caro, R. D. L. C., Zhang, P., Carlin, S., Gottlieb, A., Petersen, M. A., Vrhovsek, U., & Bond, U. (2021). Packing a punch: Understanding how flavours are produced in lager fermentations. FEMS Yeast Research, 21(5), [foab040]. https://doi.org/10.1093/femsyr/foab040

Vancouver

Lin CL, García-Caro RDLC, Zhang P, Carlin S, Gottlieb A, Petersen MA et al. Packing a punch: Understanding how flavours are produced in lager fermentations. FEMS Yeast Research. 2021;21(5). foab040. https://doi.org/10.1093/femsyr/foab040

Author

Lin, Claire Lin ; García-Caro, Roberto De La Cerda ; Zhang, Penghan ; Carlin, Silvia ; Gottlieb, Andrea ; Petersen, Mikael Agerlin ; Vrhovsek, Urska ; Bond, Ursula. / Packing a punch : Understanding how flavours are produced in lager fermentations. In: FEMS Yeast Research. 2021 ; Vol. 21, No. 5.

Bibtex

@article{d287733c233443c28e456690d3d597d6,
title = "Packing a punch: Understanding how flavours are produced in lager fermentations",
abstract = "Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity and foam stability) and sensory characters (flavour, taste and aroma) of beer, and other psychological determinants affect consumers' perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers. ",
keywords = "biochemistry, flavours, genetics, lager beer, S. pastorianus",
author = "Lin, {Claire Lin} and Garc{\'i}a-Caro, {Roberto De La Cerda} and Penghan Zhang and Silvia Carlin and Andrea Gottlieb and Petersen, {Mikael Agerlin} and Urska Vrhovsek and Ursula Bond",
note = "Publisher Copyright: {\textcopyright} 2021 The Author(s). Published by Oxford University Press on behalf of FEMS.",
year = "2021",
doi = "10.1093/femsyr/foab040",
language = "English",
volume = "21",
journal = "FEMS Yeast Research",
issn = "1567-1356",
publisher = "Oxford University Press",
number = "5",

}

RIS

TY - JOUR

T1 - Packing a punch

T2 - Understanding how flavours are produced in lager fermentations

AU - Lin, Claire Lin

AU - García-Caro, Roberto De La Cerda

AU - Zhang, Penghan

AU - Carlin, Silvia

AU - Gottlieb, Andrea

AU - Petersen, Mikael Agerlin

AU - Vrhovsek, Urska

AU - Bond, Ursula

N1 - Publisher Copyright: © 2021 The Author(s). Published by Oxford University Press on behalf of FEMS.

PY - 2021

Y1 - 2021

N2 - Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity and foam stability) and sensory characters (flavour, taste and aroma) of beer, and other psychological determinants affect consumers' perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers.

AB - Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity and foam stability) and sensory characters (flavour, taste and aroma) of beer, and other psychological determinants affect consumers' perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers.

KW - biochemistry

KW - flavours

KW - genetics

KW - lager beer

KW - S. pastorianus

U2 - 10.1093/femsyr/foab040

DO - 10.1093/femsyr/foab040

M3 - Review

C2 - 34227660

AN - SCOPUS:85112335473

VL - 21

JO - FEMS Yeast Research

JF - FEMS Yeast Research

SN - 1567-1356

IS - 5

M1 - foab040

ER -

ID: 279121104