Special Issue "Beer Quality and Flavour"
A special issue of Beverages (ISSN 2306-5710).
Deadline for manuscript submissions: closed (31 December 2020).
Interests: food chemistry; food analysis; food control; food quality; analytical chemistry; brewing chemistry; malting chemistry
Special Issues and Collections in MDPI journals
Interests: health promoting compounds in brewing raw materials (hops, barley and beer); microbiological, colloidal, and sensorial stability of beer; microbial contaminants in beer and raw materials; authentication of beer and brewing raw materials; study of the properties of brewing yeast; formation, stability, and decomposition of beer foam; development of new products; development of new analytical methods
The flavour of beer, a complex balance of characters from malt, hops and yeast, deteriorates from the moment it is packaged, through the development of stale flavours typically found in long-term stored beers. During this time, beer flavour is changing most rapidly and the consumer is being exposed to products with variable taste, aroma and body. The term “off-flavour” is currently used for those negative flavours imparting negative quality characteristics.
When beer is drunk, its aroma is judged first as the glass is raised towards the mouth; then, aroma and taste are judged together when the product is in the mouth prior to swallowing. The aftertaste then remains. This is the overall quality of flavour and is the ultimate standard by which beer must be evaluated. Delaying flavour staling, to prolong shelf life, is therefore one of the greatest challenges facing the brewing industry today. Most routes contributing to the changes that take place in the flavour chemistry of beer interact in a complex and dynamic way, providing brewers and investigators with a wide and stimulating field of research.
This Special Issue, “Beer Quality and Flavour”, is aimed at giving the floor to the brewers who wish to share their findings, as well as to academic and industrial researchers. Coverage will include a selection of original research and current review articles related to the factors involved in beer quality, with a particular emphasis on the following:
- Raw materials;
- Malting technology;
- Brewing technology;
- Brewing yeast and fermentation;
- Aroma and flavour;
- Sensory analysis; and
- Consumer research.
Prof. Luis F. Guido
Prof. Dr. Pavel Dostálek
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- Sensory analysis