Esters
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The esters are the most important group of yeast fermentation-derived compounds and they impart fruity, floral and solvent-like flavours and aromas to beers. Ethyl acetate is typically the most representative ester, with a fruity and solvent-like flavour) and in the analysed beer samples, it was almost the 90% of esters, in accordance with what reported elsewhere representing approximately one-third of all esters in beer (Jespersen and Jakobsen 1996). The second abundant ester is isoamyl acetate.[1]
Esters typically impart a fruity or floral aroma to beers and whether a reduction in concentration is deemed desirable or not depends on the specifications of the particular beer.[2]
Overproduction of esters typically occurs during high gravity fermentation.[2] Ester synthesis is known to be reduced by excess oxygen and solubility of oxygen is reduced at higher gravities.
There are contradicting findings regarding how amounts of lipids affect the production of ethyl acetate and isoamyl acetate during fermentation.[2] Although, many studies support that increased lipids will decrease ester production.
References[edit]
- ↑ Liguori L, De Francesco G, Orilio P, Perretti G, Albanese D. Influence of malt composition on the quality of a top fermented beer. J Food Sci Technol. 2021;58:2295–2303.
- ↑ a b c Gibson BR. 125th anniversary review: improvement of higher gravity brewery fermentation via wort enrichment and supplementation. J Inst Brew. 2011;117(3):268–284.