Brewing 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens, Lyngby, Denmark.
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
FEMS Yeast Res. 2021 Jul 24;21(5). doi: 10.1093/femsyr/foab040.
Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity and foam stability) and sensory characters (flavour, taste and aroma) of beer, and other psychological determinants affect consumers' perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers.
啤酒是世界上最受欢迎的饮料之一，在文化中占有不可替代的地位。虽然啤酒的发明晚于麦芽酒，但淡啤酒在当前市场中占据主导地位。许多与啤酒外观（颜色、透明度和泡沫稳定性）和感官特征（风味、口感和香气）以及其他心理决定因素有关的因素会影响消费者对产品的感知，并决定其可饮性。本文从整体的角度来审视酿造过程中的风味生成，特别关注原料和酵母对拉格啤酒最终风味特征的贡献。此外，我们还研究了目前为满足现代消费者需求而改善拉格啤酒风味特征的方法。
