Applied Microbiology and Biotechnology

, Volume 62, Issue 2–3, pp 140–150 | Cite as

Bioflavoring and beer refermentation

  • B. Vanderhaegen
  • H. Neven
  • S. Coghe
  • K. J. Verstrepen
  • G. Derdelinckx
  • H. Verachtert


Various techniques are used to adjust the flavors of foods and beverages to new market demands. Although synthetic flavoring chemicals are still widely used, flavors produced by biological methods (bioflavors) are now more and more requested by consumers, increasingly concerned with health and environmental problems caused by synthetic chemicals. Bioflavors can be extracted from plants or produced with plant cell cultures, microorganisms or isolated enzymes. This Mini-Review paper gives an overview of different systems for the microbial production of natural flavors, either de novo, or starting with selected flavor precursor molecules. Emphasis is put on the bioflavoring of beer and the possibilities offered by beer refermentation processes. The use of flavor precursors in combination with non-conventional or genetically modified yeasts for the production of new products is discussed.


Diacetyl Isoamyl Acetate Natural Flavor Main Fermentation Mixed Culture Fermentation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  • B. Vanderhaegen
    • 1
  • H. Neven
    • 1
  • S. Coghe
    • 1
  • K. J. Verstrepen
    • 1
  • G. Derdelinckx
    • 1
  • H. Verachtert
    • 1
  1. 1.Center for Malting and Brewing ScienceKatholieke Universiteit LeuvenHeverleeBelgium

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