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[Synthesis and regulation of flavor compounds derived from brewing yeast: Esters].
- Source :
-
Revista Argentina de microbiologia [Rev Argent Microbiol] 2018 Oct - Dec; Vol. 50 (4), pp. 436-446. Date of Electronic Publication: 2018 Apr 05. - Publication Year :
- 2018
-
Abstract
- During brewing process yeast produce more than 500 chemical compounds that can negatively and positively impact beer at the organoleptic level. In recent years, and particularly thanks to the advancement of molecular biology and genomics, there has been considerable progress in our understanding about the molecular and cellular basis of the synthesis and regulation of many of these flavor compounds. This article focuses on esters, responsible for the floral and fruity beer flavor. Its formation depends on various enzymes and factors such as the concentration of wort nutrients, the amount of dissolved oxygen and carbon dioxide, fermentation temperature and mainly the genetics of the yeast used. We provide information about how the esters originate and how is the impact of different fermentative parameters on the final concentrations of these compounds and the quality of the end product.<br /> (Copyright © 2018 The Authors. Publicado por Elsevier España, S.L.U. All rights reserved.)
- Subjects :
- Flavoring Agents
Esters metabolism
Saccharomyces cerevisiae metabolism
Subjects
Details
- Language :
- Spanish; Castilian
- ISSN :
- 0325-7541
- Volume :
- 50
- Issue :
- 4
- Database :
- MEDLINE
- Journal :
- Revista Argentina de microbiologia
- Publication Type :
- Academic Journal
- Accession number :
- 29627148
- Full Text :
- https://doi.org/10.1016/j.ram.2017.11.006