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Biochemistry of Beer Fermentation pp 51–80Cite as

By-products of Beer Fermentation

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Part of the book series: SpringerBriefs in Biochemistry and Molecular Biology ((BRIEFSBIOCHEM))

Abstract

Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters; as well as the successful reduction of undesirable by-products such as diacetyl. While higher alcohols and esters contribute rather positively to the beer aroma, diacetyl is mostly unwelcome for beer types with lighter taste. Thus, the complex metabolic pathways in yeast responsible for the synthesis of both pleasant and unpleasant by-products of fermentation were given special attention in this last chapter.

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Authors and Affiliations

  1. CEB—Centre of Biological Engineering, University of Minho, Braga, Portugal

    Eduardo Pires

  2. Department of Biotechnology, Institute of Chemical Technology, Prague 6, Czech Republic

    Tomáš Brányik

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Pires, E., Brányik, T. (2015). By-products of Beer Fermentation. In: Biochemistry of Beer Fermentation. SpringerBriefs in Biochemistry and Molecular Biology. Springer, Cham. https://doi.org/10.1007/978-3-319-15189-2_3

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