Effect of malt wort, very-high-gravity malt wort, and very-high-gravity adjunct wort on volatile production in Saccharomyces cerevisiae

Journal of the American Society of Brewing Chemists

Volumn 57, Issue 2, 1999, Pages 39-45

  Younis, Omar S ^a   Stewart, Graham G ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Esters; High gravity brewing; Higher alcohols; Saccharomyces cerevisiae

Indexed keywords

ALCOHOL PRODUCTION; CARBOHYDRATE METABOLISM; FERMENTATION; MALT; WORT;

SACCHAROMYCES CEREVISIAE;

EID: 0032903516     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (41)

1. Akita, O., Hasuo, T., Ohba, T, and Miyano, N. Effects of amino acid composition on higher alcohols and isoamyl acetate formation by the saké yeast. Hakkokogaku 65:19-26, 1987.
2. Ancin, C., Ayestarán, B., Corroza, M., Garrido, J., and González, A. Influence of prefermentation clarification on the higher alcohol contents of wines. Food Chem. 55:241-249, 1996.
3. 14C-labeled valine and leucine. J. Inst. Brew. 73:17-30, 1966.
4. Äyräpää, T., and Lindström, I. Influence of long-chain fatty acids on the formation of esters in brewer's yeast. Proc. 14th Eur. Brew. Conv. Congr. Salzburg, 271-280, 1973.
5. Calderbank, J., and Hammond, J. R. M. Influence of higher alcohol availability on ester formation by yeast. J. Am. Soc. Brew. Chem. 52:84-90, 1994.
6. Casey, G. P., Chen, E. C.-H., and Ingledew, W. M. High gravity brewing: Production of high levels of ethanol without excessive concentrations of esters and fusel alcohols. J. Am. Soc. Brew. Chem. 43:179-182, 1985.
7. Casey, G. P., Magnus, C. A., and Ingledew, W. M. High-gravity brewing: Nutrient enhanced production of high concentrations of ethanol by brewing yeast. Biotechnol. Lett. 5:429-434, 1983.
8. Cooper, D. J., Stewart, G. G., and Bryce, J. H. Some reasons why high-gravity brewing has a negative effect on head retention. J. Inst. Brew. 104:83-87, 1997.
9. D'Amore, T., Celotto, G., and Stewart, G. G. Advances in the fermentation of high gravity wort. Proc. 23rd Eur. Brew. Congr. Conv. Lisbon, 337-344, 1991.
10. Day, A., Anderson, E., and Martin, P. A. Ethanol tolerance of brewing yeasts. Proc. 15th Eur. Brew. Congr. Conv. Nice, 377-391, 1975.
11. EBC Analytica Microbiologica, Method 2.2.2.3. 1977.
12. Engan, S. Wort composition and beer flavor. II. The influence of different carbohydrates on the formation of some flavor components during fermentation. J. Inst. Brew. 78:169-173, 1972.
13. Engan, S. Beer composition: volatile substances. In: Brewing Science. Vol. 2. J. R. A. Pollock, ed. Academic Press, London, 93-165, 1981.
14. Hirata, D, Aoki, S., Watanabe, K., Tsukioka, M., and Suzuki, T. Stable overproduction of isoamyl alcohol by Saccharomyces cerevisiae with chromosome-integrated multicopy LEU4 genes. Biosci. Biotechnol. Biochem. 56:1682-1683, 1992.
15. Hodgson, J. A., and Moir, M. Control of esters in brewing. Proc. 3rd Aviemore Conf. Malt. Brew. Distill. 266-269, 1990.
16. Hough, J. S, and Stevens, R. Beer flavor: IV. Factors affecting the production of fusel oil. J. Inst. Brew. 67:488-494, 1967.
17. Hounsa, C-G, Brandt, E. V., Thevelein, J., Hohmann, S., and Prior, B. A. Role of trehalose in survival of Saccharomyces cerevisiae. Microbiology 144:671-680, 1998.
18. IOB. Recommended Methods of Analysis, Method 8.3. 1991.
19. Jones, A., and Ingledew, W. M. Fuel alcohol production: optimization of temperature for very-high gravity fermentation. Appl. Environ. Microbiol. 60:1048-1051, 1994.
20. Jones, R. P., Pamment, N., and Greenfield, P. F. Alcohol fermentation by yeasts-the effect of environmental and other variables. Process Biochem. 16:42-49, 1981.
21. Lee, S., Villa, K., and Patino, H. Yeast strain development for enhanced production of desirable alcohols/esters in beer. J. Am. Soc. Brew. Chem. 53:153-156, 1995.
22. McCaig, R., McKee, J, Pfisterer, E. A., Hysert, D. W., Munoz, E., and Ingledew, M. Very high gravity brewing - laboratory and pilot plant trials. J. Am. Soc. Brew. Chem. 50:18-27, 1992.
23. Nordstrom, K. Formation of esters from acids by brewer's yeast: IV. Effect of higher fatty acids and toxicity of lower fatty acids. J. Inst. Brew. 70:233-242, 1964.
24. O'Connor-Cox, E. S. C., Lodolo, E. J., Steyn, G. J., and Axcell, B. C. High gravity wort clarity and its effect on brewing yeast performance. MBAA Tech. Q. 33:20-29, 1996.
25. Peddie, H. A. B. Ester formation in brewery fermentations. J. Inst. Brew. 96:327-331, 1990.
26. Pinal, L., Cedeño, M., Gutiérrez, H., and Alvarez-Jacobs, J. Fermentation parameters influencing higher alcohol production in the tequila process. Biotechnol. Lett. 19:45-47, 1997.
27. Pollock, J. R. A., and Weir, M. J. Adjunct fermentation: volatile substances formed during the fermentation of individual sugars. J. Am. Soc. Brew. Chem. 34:70-75, 1976.
28. Quain, D. E., Thurston, P. A., and Tubb, R. S. The structural and storage carbohydrates of Saccharomyces cerevisiae: changes during fermentation of wort and a role for glycogen catabolism in lipid biosynthesis. J. Inst. Brew. 87:108-111, 1980.
29. Ramsay, C. M., and Berry, D. R. Effect of temperature and pH on the formation of higher alcohols, fatty acids and esters in the malt whisky fermentation. Food Microbiol. 1:117-121, 1983.
30. Renger, R. S., Van Hateren, S. H., and Luyben, K. C. A. M. The formation of esters and higher alcohols during brewery fermentation: the effect of carbon dioxide pressure. J. Inst. Brew. 98:509-513, 1992.
31. Russell, I., and Stewart, G. G. Biotechnology. Vol. 9. H. J. Rehm and G. Reed, eds. VCH, Weinheim, Germany, 419-462, 1995.
32. Schermers, F. H., Duffus, J. H., and MacLeod, A. M. Studies on yeast esterase. J. Inst. Brew. 82:170-174, 1975.
33. Schisler, D. O., Ruocco, J. J., and Mabee, M. S. Wort trub content and its effects on fermentation and beer flavor. J. Am. Soc. Brew. Chem. 40:57-61, 1982.
34. Serrano, R. Energy requirements for maltose transport in yeast. Eur. J. Biochem. 80:97-102, 1977.
35. Shindo, S., Murakami, J., and Koshino, S. Control of acetate ester formation during alcohol fermentation with immobilized yeast. J. Ferment. Bioeng. 73:370-374, 1992.
36. Stewart, G. G., D'Amore, T., Panchal, C. J., and Russell, I. Regulation of sugar uptake in yeasts. Proc. 20th IOB Congr. Conv. Aust. N. Z. Sect. 169-180, 1988.
37. Suikho, M.-L., Vilpola, A., and Linko, M. Pitching rate in high gravity brewing. J. Inst. Brew. 99:341-346, 1993.
38. Thomas, K. C., Hynes, S. H., Jones, A. M., and Ingledew, W. M. Production of fuel alcohol from wheat by VHG technology: effect of sugar concentration and fermentation temperature. Appl. Biochem. Biotechnol. 43:211-226, 1993.
39. Thurston, P. A., Taylor, R., and Ahvenainen, J. Effects of linoleic acid supplements on the synthesis by yeast of lipids and acetate esters. J. Inst. Brew. 87:92-95, 1981.
40. Van Gheluwe, G., Chen, E., and Valyi, Z. Factors affecting the formation of fusel alcohols during fermentation. MBAA Tech. Q. 12:169-175, 1975.
41. Younis, O. S., and Stewart, G. G. Sugar uptake and subsequent ester and higher alcohol production by Saccharomyces cerevisiae. J. Inst. Brew. 104:255-264, 1998.