Influence of wort boiling and wort clarificationconditions on aging-relevant carbonyl compounds inbeer

摘要

We investigated the effects of thermal load during the wort boiling and wort clarificationrnprocesses on aging-relevant carbonyl compounds, such as Strecker aldehydes, oxidationrnproducts of unsaturated fatty acids, as well as odor-active compounds (dimethyl sulphide,rn4-vinylguaiacol and 3-methyl-2-butene-1-thiol) in cold wort and beer.rnFrom our results, reduction of thermal load during the wort boiling and wort clarificationrnprocesses resulted in a decrease in Strecker aldehydes, 4-vinylguaiacol andrn3-methyl-2-butene-1-thiol. These conditions also affected the beer quality, including color,rnbitterness, and so on. Based totally on the consideration of beer quality, it is necessary torndetermine the optimum conditions for wort boiling and wort clarification.