Sugar uptake and subsequent ester and higher alcohol production by Saccharomyces cerevisiae

Omar S. Younis, Graham G. Stewart

    Research output: Contribution to journalArticle

    55 Citations (Scopus)

    Abstract

    The production of a number of esters and higher alcohols by brewing strains of Saccharomyces cereviaiae, in synthetic media containing only glucose, fructose or maltose as sole carbohydrate source, has been investigated. Results indicated that production of most volatiles was generally lower when maltose was the sugar being fermented, despite maltose-grown cells having higher viabilities and vitalities than glucose or fructose-grown cells. There was no significant difference in the levels of esters and higher alcohols produced during fermentation when glucose or fructose was metabolised, although strain variation was observed. Similar results were obtained when wort was supplemented with either glucose, fructose or maltose. Wort supplemented with maltose produced fewer volatiles, especially higher alcohols, than that which had a hexose sugar added. The activity of ester-synthesising enzymes present in glucose or maltose PYN grown cells was also examined. Similar levels of ethyl acetate and isoamyl acetate were obtained when cells grown in either glucose or maltose PYN were disrupted and ester production monitored. The implications of these results for the fermentation of high-gravity worts are discussed.

    Original languageEnglish
    Pages (from-to)255-264
    Number of pages10
    JournalJournal of the Institute of Brewing
    Volume104
    Issue number5
    Publication statusPublished - Sep 1998

    Keywords

    • Esters
    • Fermentation
    • Higher alcohols
    • Saccharomyces cerevisiae
    • Sugar uptake
    • Wort sugars

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