Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology

Top‐fermented wheat beers are desired by consumers because of their distinctive clove‐like and phenolic aroma, in which two characteristic flavour substances, 4‐vinylguaiacol (4VG) and 4‐vinylphenol (4VP), are of vital importance. In this paper, the levels of 4VG and 4VP were the subject of an inten...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 2015-02, Vol.121 (1), p.129-136
Main Authors: Cui, Yunqian, Wang, Aiping, Zhang, Zhuo, Speers, R. Alex
Format: Article
Language:English
Subjects:
4-vinylguaiacol
4-vinylphenol
Aroma
Beer
Boiling
Brewing
Fermentation
Flavours
Malt
Phenols
pilot-scale brewing
Response surface methodology
Statistical analysis
top-fermented wheat beers
Triticum aestivum
Wheat
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Summary:Top‐fermented wheat beers are desired by consumers because of their distinctive clove‐like and phenolic aroma, in which two characteristic flavour substances, 4‐vinylguaiacol (4VG) and 4‐vinylphenol (4VP), are of vital importance. In this paper, the levels of 4VG and 4VP were the subject of an intensive and detailed investigation. The influence of wheat malt proportion, mashing‐in temperature, boiling time and fermentation temperature on 4VG and 4VP was studied by pilot‐scale brewing experiments using a 10 hL mashing vessel and 20 hL fermentation tanks. Response surface methodology (RSM) was used to explore the possibilities for enhancing the concentration of 4VG and 4VP in top‐fermented wheat beers. Statistical analysis of the results showed that for the ranges of wheat malt proportion studied, mashing‐in temperature, boiling time and fermentation temperature all had a significant influence (p
ISSN:0046-9750
2050-0416
DOI:10.1002/jib.189