title: Formation of styrene dependent on fermentation management during wheat beer production.
abstract: Styrene is formed by the thermal decarboxylation of cinnamic acid during wort boiling or by enzymatic decarboxylation during fermentation. The enzymatic reactions proceed in parallel to the decarboxylation of ferulic- and p-cumaric acid to 4-vinylguaiacol and 4-vinylphenol by the same decarboxylase enzyme. However, the formation of styrene occurs much faster and all available cinnamic acid in wort was converted completely within a few hours. Moreover, the comparison of various manufacturing parameters shows that a higher fermentation temperature of 25 °C compared to 16 °C and an open fermentation management lead to a rapid decrease of styrene. This allows minimising the content of styrene in beer while maintaining the typical wheat beer flavours.
authors: Institute of Biotechnology, Chair of Brewing Science, Technische Universität Berlin, Seestrasse 13, 13353 Berlin, Germany. katrin.j.schwarz@gmx.de
authors: Katrin J
authors: KJ
authors: Schwarz
authors: René
authors: R
authors: Stübner
authors: Frank-Jürgen
authors: FJ
authors: Methner
mesh_terms: D001515:Beer / Q000032:analysis* / Q000382:microbiology; D002934:Cinnamates / Q000032:analysis / Q000378:metabolism; D005285:Fermentation; D007218:Industrial Microbiology / Q000379:methods*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D020058:Styrene / Q000032:analysis* / Q000378:metabolism; D014908:Triticum / Q000737:chemistry / Q000378:metabolism* / Q000382:microbiology
chemical_list: D002934:Cinnamates; C029010:cinnamic acid; D020058:Styrene