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Updated: Jun 24, 2026

Fruit Volatile Analysis Using an Electronic Nose

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Published on: March 30, 2012

Flavor-active esters: adding fruitiness to beer.

Kevin J Verstrepen¹, Guy Derdelinckx, Jean-Pierre Dufour

¹Centre for Malting and Brewing Science, Department of Food and Microbial Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven (Heverlee), Belgium. Kevin.Verstrepen@agr.kuleuven.ac.be

Journal of Bioscience and Bioengineering

|October 20, 2005

Summary

This summary is machine-generated.

Controlling volatile ester production in high-gravity beer fermentations is key to improving beer quality. Brewers can manage yeast ester synthesis by adapting wort composition, aeration, and fermentor design for optimal fruity character.

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Published on: June 9, 2021

Area of Science:

Biochemistry
Fermentation Science
Food Chemistry

Background:

Volatile esters are crucial aromatic compounds responsible for the fruity notes in fermented beverages like beer.
Sub-optimal ester balance in high-gravity fermentations negatively impacts beer quality.
Current understanding of yeast ester synthesis mechanisms and regulation is incomplete.

Purpose of the Study:

To review the current knowledge on the biochemistry of yeast ester synthesis.
To discuss factors influencing flavor-active ester production in brewery fermentations.
To provide insights for controlling ester concentrations and beer fruity character.

Main Methods:

Literature review of biochemical pathways involved in yeast ester synthesis.
Analysis of factors affecting ester formation, including wort composition, aeration, and fermentor design.
Discussion of practical strategies for brewers to manage ester profiles.

Main Results:

Several factors influencing yeast ester production have been identified, including wort composition, wort aeration, and fermentor design.
Adaptation of these parameters offers brewers a means to control ester concentrations.
Understanding these factors allows for targeted manipulation of the fruity character in beers.

Conclusions:

Brewery fermentation parameters can be strategically adjusted to control yeast ester synthesis.
Optimizing wort composition, aeration, and fermentor design can lead to improved beer quality by managing ester balance.
Further research into yeast ester synthesis mechanisms will enhance brewers' ability to craft desired flavor profiles.