Control of acetate ester formation during alcohol fermentation with immobilized yeast |
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| Institution: | 1. KU Leuven, Department of Biosystems, MeBioS, Kasteelpark Arenberg 30, 3001 Leuven, Belgium;2. Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Ten-nodai, Tsukuba, Ibaraki 305-8577, Japan;3. KU Leuven, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Campus Geel, Kleinhoefstraat 4, 2440 Geel, Belgium;4. Ghent University, Department of Animal Production, Laboratory for Animal Nutrition and Animal Product Quality (LANUPRO), B-9090 Melle, Belgium |
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| Abstract: | The effect of sugar composition on the formation of acetate esters using immobilized yeast was investigated. When the immobilized yeast was incubated in maltose medium lacking unsaturated fatty acids, the production of ethyl acetate and isoamyl acetate was poor when compared to glucose medium, although in maltose medium the production of acetyl-CoA was less than in glucose medium. Ester production was stimulated using the immobilized yeast and wort treated with glucoamylase to hydrolyze maltose. With this method, acetate esters were produced at normal levels compared to those of beer fermented in the conventional manner. |
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