The control of volatile ester synthesis during the fermentation of wort of high specific gravity
R. G. Anderson,Barbara Kirsop +1 more
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In this paper, the authors studied the effects of fermenting wort of unusually high specific gravity, followed by dilution with water to give beer of normal original gravity, but matching of flavors requires control of the level of flavour determinants.Abstract:
Some effects have been studied of fermenting wort of unusually high specific gravity, followed by dilution with water to give beer of normal original gravity. This procedure permits increased overall rates of beer production, but matching of flavours requires control of the level of flavour determinants. If not controlled, the concentration of volatile esters may be disproportionately increased so that, after dilution, beer flavour is markedly different. Higher alcohol production is not affected in this way. The concentration of esters can be adjusted to appropriate levels by increasing the production of yeast mass during fermentation. Unsaturated fatty acids, which increase yeast dry matter production without altering the rate of fermentation, are particularly effective in reducing the extent of ester synthesis.read more
Citations
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Journal ArticleDOI
Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation
Sofie Saerens,Filip Delvaux,Kevin J. Verstrepen,Kevin J. Verstrepen,P. Van Dijck,Johan M. Thevelein,Freddy R. Delvaux +6 more
TL;DR: The hypothesis that precursor availability has an important role in ethyl ester production is supported and the expression level and activity of the fatty acid biosynthetic enzymes appear to be prime targets for flavor modification by alteration of process parameters or through strain selection.
Journal ArticleDOI
Flavor-active esters: adding fruitiness to beer.
Kevin J. Verstrepen,Guy Derdelinckx,Jean Pierre Dufour,Joris Winderickx,Johan M. Thevelein,Isak S. Pretorius,Freddy R. Delvaux +6 more
TL;DR: The current knowledge of the biochemistry behind yeast ester synthesis is reviewed and the different factors that allow ester formation to be controlled during brewery fermentation are discussed.
Journal ArticleDOI
Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast
TL;DR: Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are fully reviewed and the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts is reviewed.
Journal ArticleDOI
Production and biological function of volatile esters in Saccharomyces cerevisiae
TL;DR: The current hypotheses of ester synthesis in yeast in relation to the complex regulation of the alcohol acetyl transferases and the different factors that allow ester formation to be controlled during fermentation are reviewed.
Journal ArticleDOI
Expression Levels of the Yeast Alcohol Acetyltransferase Genes ATF1, Lg-ATF1, and ATF2 Control the Formation of a Broad Range of Volatile Esters
Kevin J. Verstrepen,Stijn D. M. Van Laere,Bart Vanderhaegen,Guy Derdelinckx,Jean-Pierre Dufour,Isak S. Pretorius,Joris Winderickx,Johan M. Thevelein,Johan M. Thevelein,Freddy R. Delvaux +9 more
TL;DR: Interestingly, overexpression of different alleles of ATF1 and ATF2 led to different ester production rates, indicating that differences in the aroma profiles of yeast strains may be partially due to mutations in their ATF genes.
References
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Yeast growth in relation to the dissolved oxygen and sterol content of wort
M. H. David,Barbara Kirsop +1 more
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Rapid gas chromatographic examination of beer flavour
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