[Synthesis and regulation of flavor compounds derived from brewing yeast: Esters].

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. PMID: 29627148 [PubMed - as supplied by publisher]
Source: Revista Argentina de Microbiologia - Category: Microbiology Tags: Rev Argent Microbiol Source Type: research