Projects
Beer flavour instability: Unravelling formation and/or release of staling aldehydes KU Leuven
The sensory perception of food and beverages is expected to be pleasant, characteristic, and consistent at the moment of consumption. However, in particular, beer has a limited shelf life because of flavour deterioration during transport and storage. All beers are subject to so-called flavour instability: the instability of beer in terms of odour, aroma, taste and mouthfeel. Beer flavour instability is very important from an economic point of ...
Determination of critical factors in malt production related to the flavour stability of final beer KU Leuven
Flavour instability can be regarded as one of the most important quality problems faced by the brewing industry, as beer flavour starts to deteriorate almost instantly upon packaging. The loss of pleasant flavour attributes and appearance of off-flavours will impact palatability and, therefore, reduce drinkability of beer, which in turn may result in economic losses for the brewer. Efforts to prolong beer freshness may only be fully effective ...
Control of the beer refermentation process: impact on yeast and flavour. KU Leuven
before bottling. Hereafter, the beer is incubated in heated chambers at ca.</> 25°C and refermented in preferably less than two weeks, ideally resulting in a fully carbon dioxide
saturated beer with an enriched flavour perception and ...
The development of new strategies for the enhancement of flavour stability of beer. KU Leuven
Application of yeast reducing activity for improving the flavour stability of beer. KU Leuven
Development of a high-throughput screening platform to optimize enzyme production for ideal malting in view of improving process efficiency and beer flavour quality KU Leuven
Strategies to Reduce the Iron Intake During the Brewing Process with respect to Flavour Stability KU Leuven
Flavour stability represents a key aspect of beer quality, but remains a major challenge for brewing science and the brewing industry. The gradual deterioration of the organoleptic qualities of beer during ageing significantly diminishes its value in several respects, including market appeal, palatability and overall drinkability. While beer is inherently unstable due to its complex composition, strategic measures can be implemented to ...