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2012•Journal of Yangzhou Polytechnic CollegeRequires access

Effect of Yeasts on Higher Alcohols in Beer

Fang Weiming

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Abstract

Higher alcohols are important volatile byproducts and flavor substances in beer,which are produced through the glycolytic and amino acid transformation by yeasts during beer production.The accumulation of higher alcohols is mainly affected by genetic characteristics of yeasts and fermentation operating conditions.In this article,the effect of yeasts on higher alcohols in beer is summarized from the specific gene,cohesive capacity,generation and inoculums size of yeasts.Meanwhile,the corresponding control measures are proposed here.

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What this paper is about

Higher alcohols are important volatile byproducts and flavor substances in beer,which are produced through the glycolytic and amino acid transformation by yeasts during beer production.The accumulation of higher alcohols is mainly affected by genetic characteristics of yeasts and fermentation operating conditions.In this article,the effect of yeasts on higher alcohols in beer is summarized from the specific gene,cohesive capacity,generation and inoculums size of yeasts.Meanwhile,the corresponding control measures are proposed here.

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Available abstract

Higher alcohols are important volatile byproducts and flavor substances in beer,which are produced through the glycolytic and amino acid transformation by yeasts during beer production.The accumulation of higher alcohols is mainly affected by genetic characteristics of yeasts and fermentation operating conditions.In this article,the effect of yeasts on higher alcohols in beer is summarized from the specific gene,cohesive capacity,generation and inoculums size of yeasts.Meanwhile,the corresponding control measures are proposed here.

Key concepts: Food science, Flavor, Fermentation, Yeast, Chemistry, Alcohol, Transformation (genetics), Organic chemistry

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