2017
DOI: 10.3390/fermentation3040063
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The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations

Abstract: Ethanol, carbon dioxide and glycerol are the major products produced by yeast during wort fermentation but they have little impact on beer and spirit flavour. It is the type and concentration of secondary metabolites that can determine overall beer flavour. These compounds are (but not only) primarily: higher alcohols, esters, carbonyls and sulphur compounds-inorganic and organic. There are a number of factors that can modify the balance of these compounds most of which are discussed in this review paper.

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Cited by 63 publications
(49 citation statements)
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“…The logarithmic phase occured at 48 hours because at that time S. cerevisiae has adapted to the medium environment so that the nutrients of the fermentation medium can be used optimally and S. cerevisiae can divide quickly and constantly (Castilleja et al, 2017). In addition, at 48 hours of fermentation, S. cerevisiae has produced primary metabolites in the form of organic acids which can affect the pH of the medium to be optimal for growth (Stewart, 2017). After 48 hours, S. cerevisiae decreased due to entering the death phase.…”
Section: Resultsmentioning
confidence: 99%
“…The logarithmic phase occured at 48 hours because at that time S. cerevisiae has adapted to the medium environment so that the nutrients of the fermentation medium can be used optimally and S. cerevisiae can divide quickly and constantly (Castilleja et al, 2017). In addition, at 48 hours of fermentation, S. cerevisiae has produced primary metabolites in the form of organic acids which can affect the pH of the medium to be optimal for growth (Stewart, 2017). After 48 hours, S. cerevisiae decreased due to entering the death phase.…”
Section: Resultsmentioning
confidence: 99%
“…The most abundant in beer are n-propanol, iso-butanol, 2-methylbutanol, and 3-methylbutanol, contributing to the enhanced alcoholic flavor and promoting a warming character. In some beers, higher content of 2-phenylethanol is desirable, imparting its rose and floral aroma [30].…”
Section: Principles Of Flavor Enrichment By Bottle Conditioningmentioning
confidence: 99%
“…33,34 However, isoamyl alcohol is also a natural product and is the major constituent ($75%) of fusel oil, which are higher boiling alcohols (#C 5 ) remaining aer distillation of ethanol from fermented vegetable matter. [35][36][37] Carbonate esters of isoamyl alcohol have been previously prepared such as its reaction in supercritical carbon dioxide with n-butyl bromide and 1,8-diazabicycloundecene as base to form isoamyl n-butyl carbonate. 38 However, dimethyl carbonate (DMC) has become a widely available solvent/reagent that can serve as a synthetic equivalent of carbon dioxide.…”
Section: Hydrocarbon Base Oil Solubility In Alcoholmentioning
confidence: 99%