Beer volatile compounds and their application to low-malt beer fermentation

Area of Science:

• Food Science
• Fermentation Technology
• Brewing Science

Background:

• Low-malt beer is popular in Japan due to its similar flavor profile and lower price compared to regular beer.
• Limited research exists specifically on low-malt beer production.
• Production processes for low-malt and regular beer share similarities, especially regarding yeast and fermentation.

Purpose of the Study:

• To review recent (last 5-6 years) applicable studies on volatile compound production in beer.
• To focus on volatile compound metabolism, measurement, and control relevant to both low-malt and regular beer.

Main Methods:

• Literature review of studies published in the last 5-6 years.
• Focus on volatile compound metabolism in yeast during fermentation.
• Examination of volatile compound measurement and estimation techniques.
• Analysis of methods for controlling volatile compound production.

Main Results:

• Yeast metabolism is key to volatile compound formation in both beer types.
• Various analytical techniques can measure and estimate volatile compounds.
• Strategies exist to control volatile compound production during fermentation.

Conclusions:

• Findings on regular beer production, particularly volatile compounds, are highly applicable to low-malt beer.
• Understanding yeast metabolism and control methods can optimize low-malt beer quality.
• Further research applying these principles to low-malt beer is warranted.