From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

Abstract

In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.

Evaluation of volatile compound profiles and sensory properties of dark and pale beers fermented by different strains of brewing yeast

“…Total contents and percentage share of groups of volatile compounds in beers. 1 Values are expressed as mean (n = 2) ± standard deviation. The mean values with different letters (a, b, c, d, e, f) within the same column are statistically different (P < 0.05).…”

“…In contrast, high temperature Table 3. Concentration of alcohols, aldehydes and esters identified in beers by GC-MS. 1 Values are expressed as mean (n = 2) ± standard deviation. The mean values with different letters (a, b, c, d, e, f) within the same row are statistically different (P < 0.05).…”

“…Brewing raw materials and the conditions of the technological process influence the chemical composition of beer, which shapes its taste, aroma, and colour 3 , 6 , 8 , 9 . Sensory characteristics depends on raw materials and the fermentation process 1 – 3 . During the thermal processing of malt, mash and wort, Maillard reactions, caramelisation, and pyrolysis occur 8 .…”

“…Variations in the total volatile content between beers fermented by different yeast strains are mainly due to esters and alcohols identified. Sensory analysis of beers allowed us to identify the characteristics affected by the addition of dark speciality malts in the production of wort and yeast strains used in the fermentation process.Taste and aroma are important factors that shape consumers' perceptions of beer [1][2][3] . The main brewing raw materials are water, malt, and hop.…”

“…Taste and aroma are important factors that shape consumers' perceptions of beer [1][2][3] . The main brewing raw materials are water, malt, and hop.…”