Skip to main navigation menu Skip to main content Skip to site footer
rd-24

Articles

Año 6 No. 17 Mayo - Agosto 2020

Esters: The gift of yeast to your beer

DOI
https://doi.org/10.32399/icuap.rdic.2448-5829.2020.17.214
Submitted
October 1, 2020
Published
May 15, 2020

Abstract

The production and consumption of beer play an important role in the social, political and economic activities of many societies. During the fermentation process, many volatile and phenolic compounds are produced. Yeasts are the organisms responsible for the synthesis of more than 500 of these chemical compounds that bring desirable and undesirable characteristics to the sensory profile of a beer. This paper studies the importance and impact that esters have on the sensory characteristics, responsible for the floral and fruity aromas and flavors in the beer, giving an overview of the elaboration and care to be taken.

References

  1. Álvarez-Fernández, M. A., Fernández-Cruz, E., Garcia-Parrilla, M. C., Troncoso, A. M., Mattivi, F., Vrhovsek, U., & Arapitsas, P. (2019). Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and Extra-Cellular Aromatic Amino Acids Metabolism. Journal of Agricultural and Food Chemistry, 67(28), 7942–7953. https://doi.org/10.1021/acs.jafc.9b01844
  2. Álvarez-Fernández, M. A., Fernández-Cruz, E., Garcia-Parrilla, M. C., Troncoso, A. M., Mattivi, F., Vrhovsek, U., … Coelhan, M. (2018). Brettanomyces intermedius. Food Microbiology, 2(2), 432. https://doi.org/10.1111/j.1751-7915.2009.00106.x
  3. Braumes R., Cordonnier R., Nitz S., Drawert F., (1986) Identification and determination of volatile constituents in wines from differente vine cultivars. Journal of the Science of Food and Agriculture 37, 927- 943.
  4. Capece, A., Romaniello, R., Siesto, G., & Romano, P. (2018). Conventional and Non-Conventional Yeasts in Beer Production. https://doi.org/10.3390/fermentation4020038
  5. Casas Acevedo A., A. (2015). Importancia de las levaduras no Saccharomyces durante la fermentacion de bebidas alcoholicas. Investigación y Ciencia de La Universidad Autónoma de Aguascalientes, 73–79.
  6. CETESB. (2015). Norma P4.231: Vinhaça - Critérios e procedimentos para aplicação no solo agrícola [Stillage - Criteria and procedures for agricultural soil application]. Companhia Ambiental Do Estado de São Paulo, 3(11), 1–15.
  7. Enríquez, M. Y Acevedo, A. (2012) Identificación molecular de levaduras presentes durante la fermentación de Sotol. Gómez Palacio: Universidad Juárez del Estado de Durango, Facultad de de Ciencias Químicas, 42-43.
  8. Estela-escalante, W. D., Melzoch, K., Calixto-cotos, R., & Memenza-zegarra, M. E. (2014). Brettanomyces intermedius. 17(1), 5–14.
  9. Fierro J., (2011) Mejora genética de levaduras implicadas en la elaboración de vinos tipo fino. Departamento de genética. Universidad de Sevilla.
  10. Haslbeck, K., Bub, S., von Kamp, K., Michel, M., Zarnkow, M., Hutzler, M., & Coelhan, M. (2018). The influence of brewing yeast strains on monoterpene alcohols and esters contributing to the citrus flavour of beer. Journal of the Institute of Brewing, 124(4), 403–415. https://doi.org/10.1002/jib.523
  11. Hernández, E.; Maza, E.; Lozano, N. (2003). Producción de proteína unicelular mediante cultivo continuo de levadura en suero de leche desproteinizado. Revista de la Facultad de Agronomía. 5(2). P. 468-477.
  12. Hughes, P. (n.d.). Beer flavor. In Beer: A Quality Perspective: A Volume of the Handbook of Alcoholic Beverages Series. https://doi.org/10.1016/B978-0-12-669201-3.00002-6
  13. Humia, B. V., Santos, K. S., Barbosa, A. M., Sawata, M., Mendonça, M. da C., & Padilha, F. F. (2019). Beer molecules and its sensory and biological properties: A review. Molecules. https://doi.org/10.3390/molecules24081568
  14. Huxley, S. (2011). La cerveza... poesía líquida: un manual para cervesiáfilos (Vol. 2).
  15. KUNZE, W. (2006). Tecnología para Cerveceros Y Malteros. Retrieved from www.ame-kulessa.de
  16. Loviso, C. L., & Libkind, D. (2017). Synthesis and regulation of flavor compounds derived from brewing yeast: Esters. Revista Argentina de Microbiologia, 50(4), 436–446. https://doi.org/10.1016/j.ram.2017.11.006
  17. Lambrechts, M.G. & Pretorius, I.S. (2000). Yeast and its importance to wine aroma–a review. South African Journal of Enology and Viticulture 21, 97–129
  18. Pires, E., & Brányik, T. (2015). SPRINGER BRIEFS IN BIOCHEMISTRY AND MOLECULAR BIOLOGY Biochemistry of Beer Fermentation.
  19. Pelizer, L.H. (2003) Influence of inoculum age and concentration in Spirulina platensis cultivation. Journal of food engineering. 56(4), p. 371-375.
  20. Procopio, S., Qian, F. & Becker, T. (2011) Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation. Eur Food Res Technol 233: 721. https://doi.org/10.1007/s00217-011-1567-9
  21. Saerens, S. M.G., Delvaux, F., Verstrepen, K. J., Van Dijck, P., Thevelein, J. M., & Delvaux, F. R. (2008). Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation. Applied and Environmental Microbiology, 74(2), 454–461. https://doi.org/10.1128/AEM.01616-07
  22. Saerens, Sofie M.G., Delvaux, F. R., Verstrepen, K. J., & Thevelein, J. M. (2010). Production and biological function of volatile esters in Saccharomyces cerevisiae. Microbial Biotechnology, 3(2), 165–177. https://doi.org/10.1111/j.1751-7915.2009.00106.x
  23. Stewart, G. (2016). Saccharomyces species in the Production of Beer. Beverages, 2(4), 34. https://doi.org/10.3390/beverages2040034
  24. Suárez-machín, C., Garrido-carralero, N. A., & Guevara-rodríguez, C. A. (2016). Levadura Saccharomyces cerevisiae y la producción de alcohol. Revisión bibliográfica. ICIDCA. Sobre Los Derivados de La Caña de Azúcar, 50(1), 20–28.
  25. Styger, G., Prior, B., & Bauer, F. F. (2011) Wine flavor and aroma. Journal of Industrial Microbiology and Biotechnology, 38(9), 1145–1159. https://doi.org/10.1007/s10295- 011-1018-4

Most read articles by the same author(s)