Title: Flavor-active esters: adding fruitiness to beer
Authors: Verstrepen, Kevin ×
Derdelinckx, Guy
Dufour, Jean-Pierre
Winderickx, Joris
Thevelein, Johan
Pretorius, Isak
Delvaux, Freddy #
Issue Date: 2003
Series Title: Journal of bioscience and bioengineering vol:96 issue:2 pages:110-8
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.
ISSN: 1389-1723
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Molecular Physiology of Plants and Micro-organisms Section - miscellaneous
Molecular Microbiology and Biotechnology Section - miscellaneous
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science