VIEW ARTICLE    DOI: 10.1094/ASBCJ-52-0084

Influence of Higher Alcohol Availability on Ester Formation by Yeast. J. Calderbank and J. R. M. Hammond, BRF International, Nutfield, Surrey RH1 4HY England. J. Am. Soc. Brew. Chem. 52:0084, 1994.

Esters, which are produced during fermentation, are an important contributor to the flavor of beer. Under normal fermentation conditions, beer ester levels are largely determined by the amounts of corresponding alcohol produced by the yeast. The well-established effects of yeast strain, temperature, and aeration on ester levels depend on this relationship. The intracellular levels of acetyl coenzyme A do not seem to be important. However, the absolute level of the ester-synthesizing enzyme (alcohol acetyl transferase) can vary, influencing the amount of ester produced. This is particularly evident during the fermentation of high-gravity and low-fermentability worts. These observations support the view that alcohol acetyl transferase is not only responsible for synthesis of acetate esters but may have other cellular functions.

Keywords: Alcohol acetyl transferase, Ester, Isoamyl acetate, 3-Methyl butanol, Synthesis, Yeast