A CHEMOMETRIC STUDY OF SOME BEER FLAVOUR COMPONENTS

Abstract

Laboratory and full scale fermentation experiments have been carried out in Norwegian breweries varying the yeast strains and temperature conditions. Gas chromatographic data were submitted to factor analyses. One factor consisting of phenylethanol and the acetate esters was influenced by temperature. Another factor consisting of fatty acids or their derivatives is dependant on scale. When the yeast strain was changed the influence of the yeast tended to dominate the influence of the brewery. 1979 The Institute of Brewing & Distilling