THE FORMATION OF ESTERS AND HIGHER ALCOHOLS DURING BREWERY FERMENTATION; THE EFFECT OF CARBON DIOXIDE PRESSURE
- 12 November 1992
- journal article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 98 (6), 509-513
- https://doi.org/10.1002/j.2050-0416.1992.tb01137.x
Abstract
The influence of the size and geometry of brewery fermentation vessels on beer flavour and aroma formation is generally attributed to carbon dioxide pressure. In order to study this pressure effect, brewery batch fermentations were carried out on the laboratory scale with Saccharomyces cerevisiae. The formation rates and yields of esters and fusel alcohols were studied in relation to the growth of metabolically active biomass. The results indicate that the observed reduction in the formation of esters and fusel alcohols with increased carbon dioxide pressure is mainly caused by reduced yeast growth. The overall formation of fusel alcohols is less affected than the formation of esters.Keywords
This publication has 10 references indexed in Scilit:
- The inhibition by CO2 of the growth and metabolism of micro‐organismsJournal of Applied Bacteriology, 1989
- THE RESPONSE OFSACCHAROMYCES CEREVISIAETO FERMENTATION UNDER CARBON DIOXIDE PRESSUREJournal of the Institute of Brewing, 1984
- Acetyl-CoA of brewers' yeast and formation of acetate esters.Agricultural and Biological Chemistry, 1984
- Prediction of flavor differences between beers from their chemical compositionJournal of Agricultural and Food Chemistry, 1982
- LIPID METABOLISM AND THE REGULATION OF VOLATILE ESTER SYNTHESIS INSACCHAROMYCES CEREVISIAEJournal of the Institute of Brewing, 1982
- THE DETERMINATION OF GLYCOGEN IN YEASTSJournal of the Institute of Brewing, 1981
- The Relative Contribution of Ehrlich and Biosynthetic Pathways to the Formation of Fusel AlcoholsJournal of the American Society of Brewing Chemists, 1978
- Inhibition of Beer Volatiles Formation by Carbon Dioxide PressureJournal of the American Society of Brewing Chemists, 1977
- Carbon dioxide inhibition of yeast growth in biomass productionBiotechnology & Bioengineering, 1976
- Anaerobic nutrition of saccharomyces cerevisiae. II. Unsaturated fatty and requirement for growth in a defined mediumJournal of Cellular and Comparative Physiology, 1954