Overview of the Brewing Process

Abstract

The carbohydrate metabolism and flavor formation during yeast primary and secondary fermentation (maturation) is reviewed. Carbohydrate metabolism and ethanol production during the primary fermentation is discussed firstly. Next, the metabolism of the bioflavoring by-product formation, that is, higher alcohols, esters, organic acids, and vicinal diketones, is elaborated. The next step of the fermentation process is the maturation process where the vicinal diketones, acetaldehyde, and hydrogen sulfide concentration needs to be reduced to acceptable levels. The chapter is concluded with a discussion about the use of immobilized cell technology to intensify the fermentation process and its impact on flavor production.