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Revista argentina de microbiología
versión impresa ISSN 0325-7541versión On-line ISSN 1851-7617
Resumen
LOVISO, Claudia L y LIBKIND, Diego. Synthesis and regulation of flavor compounds derived from brewing yeast: Esters. Rev. argent. microbiol. [online]. 2018, vol.50, n.4, pp.436-446. ISSN 0325-7541. http://dx.doi.org/10.1016/j.ram.2017.11.006.
During brewing process yeast produce more than 500 chemical compounds that can negatively and positively impact beer at the organoleptic level. In recent years, and particularly thanks to the advancement of molecular biology and genomics, there has been considerable progress in our understanding about the molecular and cellular basis of the synthesis and regulation of many of these flavor compounds. This article focuses on esters, responsible for the floral and fruity beer flavor. Its formation depends on various enzymes and factors such as the concentration of wort nutrients, the amount of dissolved oxygen and carbon dioxide, fermentation temperature and mainly the genetics of the yeast used. We provide information about how the esters originate and how is the impact of different fermentative parameters on the final concentrations of these compounds and the quality of the end product.
Palabras clave : Flavour; Esters; Brewing yeast.