Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation

@article{Saerens2007ParametersAE,
  title={Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation},
  author={S. Saerens and F. Delvaux and K. Verstrepen and P. van Dijck and J. Thevelein},
  journal={Applied and Environmental Microbiology},
  year={2007},
  volume={74},
  pages={454 - 461}
}
ABSTRACT Volatile esters are responsible for the fruity character of fermented beverages and thus constitute a vital group of aromatic compounds in beer and wine. Many fermentation parameters are known to affect volatile ester production. In order to obtain insight into the production of ethyl esters during fermentation, we investigated the influence of several fermentation variables. A higher level of unsaturated fatty acids in the fermentation medium resulted in a general decrease in ethyl… Expand
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