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16 June 2020

Beer maturation: a contemporary model

Kokumi-active compounds | The biochemistry of prolonged beer maturation is poorly understood. This knowledge shortfall has constrained our utilisation of it to help maximise beer flavour quality, minimise operational costs, and promote innovation. A science-underpinned model based on yeast cell excretion and incorporating flavour-modulating tripeptides is proposed in this article. It promises a step-change in our understanding of maturation and the potential to innovate.

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