How does fermentation temperature affect the sensory analyses of beer?
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Fermentation temperature plays a crucial role in influencing the sensory analyses of beer. Lower fermentation temperatures tend to enhance the polyphenolic content and result in higher concentrations of certain compounds like tyrosol . On the other hand, higher fermentation temperatures can lead to more complex aroma profiles and better sensory evaluations of beer . Additionally, the temperature of the fermentation substrate during primary fermentation can impact the sensorial quality of beer, with deviations from standard industrial brewery conditions resulting in differences in the final product's quality and sensory attributes . Moreover, varying fermentation temperatures in the production of low-alcohol and non-alcohol beers can affect the synthesis of secondary metabolites and the overall sensory appeal of the final product .
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| Papers (4) | Insight |
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1 Citations | Fermentation temperature influences sensory analysis of beer; optimal temperature of 11.2°C enhances sensory attributes while minimizing bitter substances losses, as per the study on industrial beer fermentation. |
| Fermentation temperature impacts sensory attributes of beer; at 45°C, beer showed altered taste perceptions like paint, sweet, cardboard, and freshness, while no significant differences were noted at 6 and 22°C. | |
Open access•Journal Article | Fermentation temperature influences sensory analyses of beer by affecting quality attributes like odor and taste. Higher temperatures can alter foam stability, color, and bitter compounds in the final product. |
14 Citations | Fermentation temperature influences beer sensory analysis; higher temperatures result in increased volatile content, enhancing sensory evaluation, despite yeasts supposedly suitable for lower temperatures yielding more complex aroma profiles. |
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