Abstract
As they are responsible for the fruity character of fermented beverages, volatile esters constitute an important group of aromatic compounds in beer. In modern high-gravity fermentations, which are performed in tall cylindroconical vessels, the beer ester balance is often sub-optimal, resulting in a clear decrease in beer quality. Despite the intensive research aimed at unravelling the precise mechanism and regulation of ester synthesis, our current knowledge remains far from complete. However, a number of factors that influence flavor-active ester production have already been described, including wort composition, wort aeration and fermentor design. A thoughtful adaptation of these parameters allows brewers to steer ester concentrations and thus to control the fruity character of their beers. This paper reviews the current knowledge of the biochemistry behind yeast ester synthesis and discusses the different factors that allow ester formation to be controlled during brewery fermentation.
| Language | English |
|---|---|
| Pages | 110-118 |
| Number of pages | 9 |
| Journal | Journal of Bioscience and Bioengineering |
| Volume | 96 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2003 |
| Externally published | Yes |
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Flavor-active esters : Adding fruitiness to beer. / Verstrepen, Kevin J.; Derdelinckx, Guy; Dufour, Jean Pierre; Winderickx, Joris; Thevelein, Johan M.; Pretorius, Isak S.; Delvaux, Freddy R.
In: Journal of Bioscience and Bioengineering, Vol. 96, No. 2, 2003, p. 110-118.Research output: Contribution to journal › Review article › Research › peer-review
TY - JOUR
T1 - Flavor-active esters
T2 - Journal of Bioscience and Bioengineering
AU - Verstrepen, Kevin J.
AU - Derdelinckx, Guy
AU - Dufour, Jean Pierre
AU - Winderickx, Joris
AU - Thevelein, Johan M.
AU - Pretorius, Isak S.
AU - Delvaux, Freddy R.
PY - 2003
Y1 - 2003
N2 - As they are responsible for the fruity character of fermented beverages, volatile esters constitute an important group of aromatic compounds in beer. In modern high-gravity fermentations, which are performed in tall cylindroconical vessels, the beer ester balance is often sub-optimal, resulting in a clear decrease in beer quality. Despite the intensive research aimed at unravelling the precise mechanism and regulation of ester synthesis, our current knowledge remains far from complete. However, a number of factors that influence flavor-active ester production have already been described, including wort composition, wort aeration and fermentor design. A thoughtful adaptation of these parameters allows brewers to steer ester concentrations and thus to control the fruity character of their beers. This paper reviews the current knowledge of the biochemistry behind yeast ester synthesis and discusses the different factors that allow ester formation to be controlled during brewery fermentation.
AB - As they are responsible for the fruity character of fermented beverages, volatile esters constitute an important group of aromatic compounds in beer. In modern high-gravity fermentations, which are performed in tall cylindroconical vessels, the beer ester balance is often sub-optimal, resulting in a clear decrease in beer quality. Despite the intensive research aimed at unravelling the precise mechanism and regulation of ester synthesis, our current knowledge remains far from complete. However, a number of factors that influence flavor-active ester production have already been described, including wort composition, wort aeration and fermentor design. A thoughtful adaptation of these parameters allows brewers to steer ester concentrations and thus to control the fruity character of their beers. This paper reviews the current knowledge of the biochemistry behind yeast ester synthesis and discusses the different factors that allow ester formation to be controlled during brewery fermentation.
UR - http://www.scopus.com/inward/record.url?scp=0043030239&partnerID=8YFLogxK
U2 - 10.1016/S1389-1723(03)90112-5
DO - 10.1016/S1389-1723(03)90112-5
M3 - Review article
VL - 96
SP - 110
EP - 118
JO - Journal of Bioscience and Bioengineering
JF - Journal of Bioscience and Bioengineering
SN - 1389-1723
IS - 2
ER -