Effect of fermentation and nutritional conditions on the profile of flavour active ester compounds in beer.
During fermentation, the yeast Saccharomyces cerevisiae produces a broad range of aroma-active esters that are important for the desirable complex flavour of beer. The sensory threshold levels of these esters in beer are low, ranging from 0.2 ppm for isoamyl acetate to 15-20 ppm for ethyl acetate. A...
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| Language: | en_ZA |
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2013
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| Online Access: | http://hdl.handle.net/10413/9061 |