Flavor-active esters: adding fruitiness to beer.

@article{Verstrepen2003FlavoractiveEA,
  title={Flavor-active esters: adding fruitiness to beer.},
  author={K. Verstrepen and G. Derdelinckx and J. Dufour and J. Winderickx and J. Thevelein and I. Pretorius and F. Delvaux},
  journal={Journal of bioscience and bioengineering},
  year={2003},
  volume={96 2},
  pages={
          110-8
        }
}
As they are responsible for the fruity character of fermented beverages, volatile esters constitute an important group of aromatic compounds in beer. In modern high-gravity fermentations, which are performed in tall cylindroconical vessels, the beer ester balance is often sub-optimal, resulting in a clear decrease in beer quality. Despite the intensive research aimed at unravelling the precise mechanism and regulation of ester synthesis, our current knowledge remains far from complete. However… Expand
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