Lesson 6 - Beer Flavour and Stability
In this lesson we will discuss beer flavour and beer flavour stability. This will include the effects raw material has on beer flavour, followed by a discussion on common taints, their flavours and consumer reaction. We will examine the flavour changes that occur during beer storage: focussing on oxidation reactions, the species of oxygen involved, and how we can utilise antioxidants to protect against aged beer flavour change. Finally, we will summarise the selection of raw materials and process optimisations available to improve beer flavour stability.
Other Flavour Changes
Other flavour changes occur during storage and may be considered markers of ageing rather than direct flavour contributors. These include both the increase and decrease of esters, and the increase of the heterocyclic compound furfural, which is a marker of temperature stress.
DMS, the sweetcorn flavour compound, may also increase through the amino acid mediated conversion of its precursor, dimethyl sulphoxide (DMSO).