The control of ester synthesis during wort fermentation

摘要

Acetate esters are an important group of beer flavour compounds. These compounds are formed by yeast during fermentation but the Mechanisms that control their production are not completely clear. Fermentation conditions which are known to affect the beer's ester Level and thereby its flavour profile include temperature, fermenter Geometry, yeast strain and condition and wort composition for Example, sugar spectrum and gravity). The enzyme alcohol acetyl- Transferase(AAT)and its corresponding gene(s), AFT, have been Implicated in the synthesis of a number of acetate esters.