Esters - the most important group of flavour-active beer compounds

摘要

Esters are an integral part of the flavour matrix of beer. They can contribute both positive and negative effects on beer quality and stability. Wort gravity, clarity and sugar spectrum have an influence on ester formation. High levels of wort maltose produce beer with lower ester concentrations compared to wort with high levels of glucose. This is particularly the situation with concentrated worts. Under similar fermentation conditions many yeast strains produce beer/spirit with differing ester spectra.