MALT FLAVOUR - TRANSFORMATION OF CARBONYL COMPOUNDS BY YEAST DURING FERMENTATION
T. L. Peppard, Sheelagh A. Halsey
Journal of the Institute of Brewing
Abstract
Laboratory and pilot scale fermentations have been carried out using worts spiked with a range of carbonyl compounds, many of which are derived from malt. Aldehydes and vinyl ketones were chemically reduced during fermentation and could not be detected in the resulting beers; on the other hand certain saturated and non-conjugated unsaturated ketones were only partially reduced. The corresponding saturated alcohols and acetate esters were usually detected as transformation products.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
fermentation produces saturated alcohols and acetate esters
“The corresponding saturated alcohols and acetate esters were usually detected as transformation products”
fermentation reduces aldehydes and vinyl ketones
“Aldehydes and vinyl ketones were chemically reduced during fermentation and could not be detected in the resulting beers”
fermentation partially reduces saturated and non-conjugated unsaturated ketones
“certain saturated and non-conjugated unsaturated ketones were only partially reduced”