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WORT COMPOSITION AND BEER FLAVOUR. II. THE INFLUENCE OF DIFFERENT CARBOHYDRATES ON THE FORMATION OF SOME FLAVOUR COMPONENTS DURING FERMENTATION
Author(s) -
Engan Sigmund
Publication year - 1972
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1972.tb06399.x
Subject(s) - chemistry , fermentation , ethyl acetate , maltose , sucrose , flavour , fructose , ethanol , isobutanol , capric acid , sugar , chromatography , food science , ethyl lactate , organic chemistry , fatty acid , solvent , lauric acid
Wort, to which was added various amounts of solutions of glucose, fructose, sucrose or maltose, was fermented, and in the resulting beers the concentrations of the following flavour components were determined by gas chromatography: ethyl acetate, isobutyl acetate, iso‐amyl acetate, 2‐phenyl ethyl acetate, ethyl caproate, ethyl caprylate, n‐propanol, isobutanol, amyl alcohols, 2‐phenyl ethanol, caprylic acid and capric acid. The concentrations of these compounds were affected in different ways by the various amounts of sugar added, and some differences were observed etween the different carbohydrates.