Weissbier
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Weissbier style is characterized by a clove-like aroma and flavor. This is a result of the volatile phenol 4-vinylguaiacol at levels above the aroma/flavor threshold.[1]
Wheat beer is a Bavarian specialty beer, which is brewed with at least 50% of wheat malt. Its outstanding feature is the flavor, mainly characterized by clove-like and slightly phenolic aroma notes caused by 2-methoxy-4-vinylphenol (4- vinylguaiacol) and 4-vinylphenol.[2]
yeast strain and fermentation conditions influence and amplify the phenolic flavor of wheat beers more than temperature conditions [18,72].[3]
In Belgian white beer production, enzymatic decarboxylation of ferulic acid occurs linearly through fermentation at a rate close to 140 ppb/day (Fig. 75.6). The rate decreases strongly during secondary fermentation, down to 20 ppb/day.[4] Compared to p-coumaric acid, ferulic acid is preferentially degraded by yeast (p-coumaric acid remains unmodified until the ferulic acid concentration reaches 2 ppm) [31]. Concentrations up to 6.2 ppm in 4-vinylguaiacol and up to 3.2 ppm in 4-vinylphenol have been reported in wheat beers [8, 77–79, 81, 90–97]. For instance, 4-vinylguaiacol contributes to the specificity of Belgian white beers (made with unmalted wheat) and German rauch and weizen beers (made with malted wheat) [92, 94, 97, 98]. According to its concentration, 4-vinylguaiacol can lead either to strong pharmaceutical off-flavor defects [91] or to pleasant clove flavors [79], while 4-vinylphenol is always considered to be an off-flavor [79]. These vinyl compounds can be further oxidized or reduced into smaller molecules like vanillin, 4-ethylguaiacol, guaiacol, and 4-ethylphenol through chemical reactions [99] or through the activity of wild yeasts like Brettanomyces/ Dekkera spp. [87].
- http://www.themodernbrewhouse.com/forum/viewtopic.php?f=5&t=1709
- https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/
- Improving Resistance to Aging and Increasing Haze Stability in Southern German Wheat Beer Through Process Optimization
- Langos, D.; Granvogl, M.; Schieberle, P. Characterization of the key aroma compounds in two Bavarian wheat beers by means of the Sensomics approach. J. Agric. Food Chem. 2013, 61, 11303-11311.
References[edit]
- ↑ Lentz M. The impact of simple phenolic compounds on beer aroma and flavor. Fermentation. 2018;4(1):20.
- ↑ Langos D, Granvogl M. Studies on the simultaneous formation of aroma-active and toxicologically relevant vinyl aromatics from free phenolic acids during wheat beer brewing. J Agric Food Chem. 2016;64(11):2325–2332.
- ↑ Habschied K, Košir IJ, Krstanović V, Kumrić G, Mastanjević K. Beer polyphenols—bitterness, astringency, and off-flavors. Beverages. 2021;7(2):38.
- ↑ Collin S, Jerković V, Bröhan M, Callemien D. Polyphenols and beer quality. In: Ramawat KG, Mérillon J-M, eds. Natural Products. 1st ed. Springer; 2013:2334–2353.