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Journal of Proteome Research

In an advance that may give brewers powerful new ability to engineer the flavor and aroma of beer 鈥� the world鈥檚 favorite alcoholic beverage 鈥� scientists are publishing the most comprehensive deciphering of the beer鈥檚 鈥減roteome鈥� ever reported. Their report on the proteome (the set of proteins that make beer 鈥渂eer鈥�) appears in ACS鈥� monthly Journal of Proteome Research.

Pier Giorgio Righetti and colleagues from say they were inspired to do the research by a popular Belgian story, Les Ma卯tres de l鈥橭rge (The Brew Masters), which chronicles the fortunes of a family of brewers over 150 years. They realized that beer ranks behind only water and tea as the world鈥檚 most popular beverage, and yet little research had been done to identify the full set of proteins that make up beer. Those proteins, they note, play a key role in the formation, texture, and stability of the foamy 鈥渉ead鈥� that drinkers value so highly. Nevertheless, scientists had identified only a dozen beer proteins, including seven from the barley used to make beer and two from yeast.

They identified 20 barley proteins, 40 proteins from yeast, and two proteins from corn, representing the largest-ever portrait of the beer proteome. 鈥淭hese findings might help brewers in devising fermentation processes in which the release of yeast proteins could be minimized, if such components could alter the flavor of beer, or maximized in case of species improving beer鈥檚 aroma,鈥� the report notes.