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MALT FLAVOUR — TRANSFORMATION OF CARBONYL COMPOUNDS BY YEAST DURING FERMENTATION
Author(s) -
Peppard T. L.,
Halsey S. A.
Publication year - 1981
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.2050-0416.1981.tb04055.x
Subject(s) - fermentation , flavour , yeast , chemistry , conjugated system , transformation (genetics) , organic chemistry , food science , chromatography , biochemistry , gene , polymer
Laboratory and pilot scale fermentations have been carried out using worts spiked with a range of carbonyl compounds, many of which are derived from malt. Aldehydes and vinyl ketones were chemically reduced during fermentation and could not be detected in the resulting beers; on the other hand certain saturated and non‐conjugated unsaturated ketones were only partially reduced. The corresponding saturated alcohols and acetate esters were usually detected as transformation products.