Factors Affecting Flavor and Aroma Profiles During Beer Making

Brooklynne Helbig

3/28/19
Introduction

The beer making process is a highly complex and scientific process that involves many

crucial steps and optimal conditions to produce the desired product.1 Beer is created from a

mixture of water, yeast, hops and malt. There are many steps within the beer making process that

produce secondary metabolites called beer volatile compounds. These compounds are

responsible for the complex aroma and flavor profiles of the finished product. These compounds

must be perfectly balanced to have a desirable flavor and aroma and an overproduction or an

underproduction of any of the compounds will create off-flavors. The important beer volatile

compounds are higher alcohols, esters, carbonyl compounds and vicinal diketones. These

compounds are influenced greatly by yeast strain and metabolism, wort composition,

temperature and raw materials.

Beer Volatile Compounds

The flavor profile of beer depend on the volatile compounds produced during the beer

making process such as acids, alcohols, aldehydes, ketones and esters.2 The balance between

these compounds is what creates preferable flavors and aromas, and these compounds are

produced by yeast strains during the production of beer. The yeast strain most used in the

production of beer is Saccharomyces cerevisiae and is considered brewer’s yeast and the many

strains within brewer’s yeast will determine the beer type and flavor profiles. An overproduction

of beer volatiles such as higher alcohols, acetaldehyde, and acetic acid can be considered

undesirable and create a negative flavor and aroma profile to beer.3

Higher alcohols are typically produced from the anabolism or catabolism of amino acids

during the beer making process.4

 Esters are typically produced by the enzymatic condensation of acids and alcohols. Esters

are one of the most volatile compounds and plays a very important role in the aroma of beer.1 If

the amount of esters produced is below the desired threshold they can produce a desirable aroma,

however, in excess that can produce a fruity aroma that is unpleasant and overpowering. If the

number of esters produced falls below the threshold it can start to affect the flavor. Esters are

mainly produced during fermentation through the metabolism of yeast and lipids. The desired

threshold for esters will depend on the yeast strain being used and the type of beer being

produced.

Carbonyl compounds such as aldehydes are commonly produced in the wort and are

greatly influenced by the wort preparation and composition. The Maillard reaction, lipid

oxidation as well as anabolic and catabolic reactions are responsible for the production of

carbonyl compounds during fermentation.

Vicinal diketones are a very important compound found in beer. Diacetyl is a common

vicinal diketone that is often present in the finished product of beer. These compounds play a

major role in the flavor of beer and are considered one of the major off-flavors. There are many

reactions that cause vicinal diketones during yeast fermentation.

Yeast Strain

Yeast strains are divided into two categories, top strains and bottom strains and were

originally categorized based on their flocculation properties.4 Top strains are used to produce ale,

stout and porter beers and rise to the surface of the fermented wort. Bottom strains are used to

produced lager beers and tend to settle at the bottom of the fermented wort. The bottom strains

are now referred to as Saccharomyces pastorians and the top strains are mostly Saccharomyces
cerevisiae, however many top strains are hybrids and are very diverse. The fermentation and

maturation process is very important for the flavor and aroma of beer.

A very important step in the beer fermentation process is the pitching rate.5 The pitching

rate can be defined as the amount of yeast that is added to the wort. The fermentation process is

one of the longest steps in the beer making process, and many beer makers use an increased

pitching rate in an attempt to shorten the process, however, it can influence the flavor and aroma

profiles of the finished product. When the pitching rate is increased to a level that causes too

much stress on the yeast cells, it will affect the viability of the cells. A study by Verbelen et al5

was conducted to determine the impact that the pitching rate has on flavor and aroma active

compounds in lager beer. This study was able to show that an increased pitching rate had a

positive influence on higher alcohols, which are an important flavor active compound. The study

also showed that the increased pitching rate had a slight negative effect on the import aroma

active esters. The results of the study also showed a significantly higher number of vicinal

diketones, one being diacetyl, which causes a butter off-flavor in the finished product. These

compounds are present when the sugars in the wort are not completely metabolized by the end of

the fermentation process. The reason for these compounds being present with an increased

pitching rate may be due to the shorter fermentation time and the inability for the yeast to

metabolize all the sugars necessary to eliminate the off-flavor. Overall, this study was able to

show that increasing the pitching rate can decrease fermentation time and does not negatively

influence compounds such as higher alcohols and esters, although, it increases the amount of

vicinal diketones, which cause an off-flavor and need to be monitored and potentially removed.

In lager beers, the compound diacetyl an important vicinal diketone, is produced from the

metabolism of valine and produces an undesirable buttery flavor that needs to be removed.4
Yeast reductases involved in the fermentation process produce dimethylsulfoxide, which is

responsible for the off-flavor of cooked vegetables. Esters produced during the beer making

process typically give a fruity and flowery aroma in beer.6 The flavor of cloves is produced due

to the transformation of ferulic acid released from malt, and this flavor is typically desired in

wheat beers but is not desired in lager beers, making it important to choose the right yeast strain.4

In an attempt to create more desired yeast strains for more desired flavor profiles, hybrid strains

are being created from parent strains. Genetic modification is currently being explored to create

more desired yeast strains to isolate preferred genes in efforts to make the fermentation process

more efficient.

Most commercial beer companies use the top and bottom strains, Saccharomyces

cerevisiae or Saccharomyces pastorianus in their brewing operations, however, some specialty

brewers have investigated using mixed cultures to create new flavor profiles.3 The use of a

Saccharomyces strain and a non-Saccharomyces strain has shown to create a more distinct flavor

profile. The combination of Saccharomyces cerevisiae and Torulaspora delbrueckii was

investigated by Toh et al.3 During the fermentation process using S. cerevisiae and T. delbrueckii

84 major beer volatile compounds were seen, with alcohols being the largest group. Some other

major flavor-active volatile compounds found during the pairing of the two yeast strains are

ketones, fatty acids, esters, and citronellyl acetate. The different volatile compounds produced

will vary based on the ratio of the cultures. The study shows that using different co-cultures of

strains can alter the volatile compounds produced during and after fermentation and can

influence the flavor and aroma of beers.

Wort Composition
The role of wort in the beer fermentation process can be defined as a growth medium for the

yeast strain.6 Wort contains many essential nutrients such as carbohydrates, nitrogenous

materials, vitamins and many more. The wort composition is crucial to maintain ethanol, carbon

dioxide and flavor-active compounds. These compounds influence the flavor and aroma of the

finished product and the maintenance and balance of these compounds is very important and

highly influenced by the composition of nutrients in the growth medium. The sugar in wort

comes from the cereal ingredient such as barley malt and is mostly carbohydrates and consists of

sucrose, fructose, glucose, maltose and maltotriose. The yeast strains use the sugars in the wort

for energy and uptake of carbon dioxide in metabolic pathways. During this process the volatile

compounds including esters and higher alcohols can be produced. The finished product can be

altered by using different carbohydrates such as sucrose, maltose, fructose and glucose. Using an

increased amount of sucrose in the wort has been associated with increased higher alcohols. The

metabolism of maltose in wort has shown to have a decreased amount of higher alcohols and

esters. Glucose and fructose have not shown a difference in the level of esters and higher

alcohols. Dextrin’s are also a carbohydrate that is found in wort, although it does not metabolize

during fermentation and is found in the finished product. Dextrin’s add a preferred flavor and

mouthfeel to the finished beer. Maltose and maltotriose are also not completely metabolized

during fermentation and if they are left they can sometimes impact the flavor of the beer in a

negative way.

The nitrogen compounds found in wort also affect the flavor and aroma profiles. Free

amino nitrogen is the main nitrogen compound and influence the malting and mashing process

during beer making. Increasing free amino nitrogen content has been associated with higher

alcohol production and esters. The amino acids found in nitrogen compounds also affect each
yeast strains differently, and amino acids need to be monitored throughout the beer making

process and may need to be removed to keep a desired aroma profile.

Another important component of wort composition is lipids. Lipid content can influence

the esters produced during the beer making process. If the levels of unsaturated fatty acids in the

wort are increased or added it can decrease the amount of esters that are produced.

Temperature

When temperatures are very high it has been shown to produce more esters.2 It was suggested

that ester synthesis is dependent on temperature because it affects the formation and activity of

acetyl transferases.

Temperature and yeast strain go hand in hand in the beer fermenting process. A study was

conducted by Olaniran et al2 to study the effects of temperature on the formation of volatile

compounds. The study was able to conclude that when the fermentation temperature was raised

from 18 degrees Celsius to a room temperature of 22 degrees Celsius, it increased ethanol

production and total acetate ester concentration as well as total ethyl ester concentration. This

study suggests that temperature greatly affects the amount of aroma active compounds that are

produced during the fermentation process. The temperature needed for optimal fermentation

conditions is dependent on the yeast strain that is being used and different strains will require

different optimal temperatures.

Raw Materials

The raw materials that are added during the beer making process such as barley malt and

Humulus lupulus, known as hop, play a significant role in the production of flavor-active volatile

compounds and influence the finished product.1 The volatile compounds associated with malt are

a result of oxidation of lipids, the Maillard reaction and aliphatic Sulphur compounds and
phenols. When barley malt is used in the beer making process, enzymes that produce the volatile

aldehydes are responsible for the grassy taste of green malt and wort. The fermentation process

typically removes most of these flavor compounds, but they may be minimally present and

detectable in the finished product.

Hops are female flowers from the Humulus lupulus flower and are boiled into the wort

during beer making. Hop is added to create the bitter taste that is associated with beer, and is a

very important part of the desired flavor profile of beer.

Conclusion

The beer making process is a chemically complex process and requires the perfect

balance of secondary metabolites known as beer volatile compounds. The main influencers of

these compounds are yeast strain, wort composition, temperature and raw materials. There is a

substantial amount of emerging research regarding the beer making process and how to make it

more efficient without compromising the flavor and aroma of the finished product. An area of

interest is the potential of using hybrid yeast strains to optimize the fermentation process,

efficiency and also gives brewers the ability to make beer healthier.7 Using hybrid yeast strains

can utilize food science by creating natural mutations of yeast strains in the laboratory. More

research in this area is required because of the known limitations to breeding brewer’s yeast.

Lager beer strains continue to be the target of research due to their low viability and low capacity

for sporulation. The use of genetically modified organisms, and whether or not it is a viable and

safe option continues to be a controversial topic among consumers.

Application To Dietetic Practice

It is important for Dietitians to understand the beer making process and the factors that

influence the aroma and flavor profiles of beer in order to be familiar with what components
make up beer. Emerging research suggests that manipulating the beer making process and

incorporating different yeast strains and supplements can be a way to potentially make beer

healthier. Many studies have already shown that moderate alcohol consumption has shown to

reduce the risk of cardiovascular disease.8 When the beer making process is manipulated it

greatly affects the flavor and aroma and this can deter clients from consuming the healthier

beers. Further research in the field of beer making is needed in order to create new products for

consumers that could potentially improve their health and nutrition.

Considering genetically modified organisms are one of the controversial topics among

consumers, it is important to understand how beer can be genetically modified and how it affects

consumers. Dietitians should be knowledgeable on the topic of genetically modified organisms

in beer so that they can give accurate information to clients.

References

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beer: production, regulation and control. J Inst Brew. 2017;123(1):13-23.

doi:10.1002/jib.389

2. Hiralal L, Olaniran AO, Pillay B. Aroma-active ester profile of ale beer produced under

different fermentation and nutritional conditions. J Biosci Bioeng. 2014;117(1):57-64.

doi:10.1016/j.jbiosc.2013.06.002

3. Toh DWK, Chua JY, Liu SQ. Impact of simultaneous fermentation with Saccharomyces

cerevisiae and Torulaspora delbrueckii on volatile and non-volatile constituents in beer.

LWT. 2018;91:26-33. doi:10.1016/j.lwt.2018.01.025

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doi:10.1002/jib.145

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8. de Gaetano G, Costanzo S, Di Castelnuovo A, et al. Effects of moderate beer consumption

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