Research progress on brewing technology and flavor influencing factors of craft fruit-beer

  • LI Linbo ,
  • HANG Jinlong ,
  • ZHANG Shishuang ,
  • YANG Tianyou ,
  • WANG Baoshi ,
  • ZHANG Mingxia
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  • (School of Life Science and Technology, Henan Institute of Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Xinxiang 453003, China)

Received date: 2022-03-23

  Revised date: 2022-04-25

  Online published: 2023-01-06

Abstract

With the improvement of people′s living standard and the upgrading of consumption, the varieties of craft beer keep increasing in recent years, and the upgrading of beer product structure is an inevitable trend. Fruit beer is the development trend of craft beer in the future because it contains rich nutrients of fruit and has unique flavor and taste. The formation of different flavor styles of craft fruit-beer depends on the effects of wort composition, yeast strains, fruit types and their coordination with brewing technology on aroma compounds in beer. In this paper, the types and active components of craft fruit-beer were reviewed, and the brewing technology of craft fruit-beer is discussed. The contribution of different fruit types, Saccharomyces cerevisiae and some non-Saccharomyces yeasts to the volatile aroma components of craft fruit-beer are reviewed, in order to provide reference for yeast screening and improving the flavor quality of craft fruit-beer.

Cite this article

LI Linbo , HANG Jinlong , ZHANG Shishuang , YANG Tianyou , WANG Baoshi , ZHANG Mingxia . Research progress on brewing technology and flavor influencing factors of craft fruit-beer[J]. Food and Fermentation Industries, 2022 , 48(24) : 337 -345 . DOI: 10.13995/j.cnki.11-1802/ts.031679

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