MBAA TQ https://doi.org/10.1094/TQ-58-1-0322-01 | 
VIEW ARTICLE
Aaron Michael Golston.
New York, NY, U.S.A.
Abstract
Lipids' impact on final beer quality is largely determined by conditions the barley, malt, and wort are subjected to during growth, malting, and brewing. While biologically requisite for the barley plant to proliferate, lipids and their oxidation products are largely undesirable in wort and beer due to their negative impact on foam stability and off-flavor formation. However, wort lipids are an important metabolic precursor for yeast replication. These lipids support synthesis of cell membranes, which can impact fermentation rate, attenuation limit, and ester formation. Lipid levels decrease during the brewing process, but residual lipids and their degradation by-products can impact quality. Precautions can be taken to minimize lipid extraction and oxidation to reduce potential of quality issues, but like everything in brewing, it is a balancing act.
Keywords: neutral lipids, free fatty acids, LTP1, lipid oxidation, E‑2-nonenal
