Kincl, Tomas published the artcileHigh-gravity brewing without adjuncts – The effect on beer parameters, Synthetic Route of 106-32-1, the main research area is beer high gravity brewing acetate ester flavor.
High-gravity brewing (HGB) is a common practise in industrial breweries. The aim of this study was to examine the effect of HGB on anal. and quality parameters of all-malt beer. Parameters were evaluated in bottom-fermented (BF) beer and some data were compared with results from top-fermented (TF) beer. In both, BF and TF beer, two brews were produced where a higher original gravity (OG) beer was diluted to the level of a lower OG beer. Increased ester production was the principal reason for changes in the flavor profile. Especially higher levels of acetate esters (Et acetate, isoamyl acetate) affected beer aroma, creating fruity and solvent-like odors. Higher alc. and acetaldehyde contents were not affected by HGB. The use of HGB for BF beer did not affect important quality parameters such as thiobarbituric acid number (TBA) or foam stability. The content of beer ageing markers (carbonyl compounds) was also not affected by the use of the HGB technol. In sensorial evaluation, differences in flavors of BF HGB beer were evaluated in a triangle test. Beer without dilution was preferred by tasters, commenting on better harmony in bitterness and beer body.
LWT–Food Science and Technology published new progress about Beer. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics