MALT FLAVOUR — TRANSFORMATION OF CARBONYL COMPOUNDS BY YEAST DURING FERMENTATION

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. 1981 The Institute of Brewing & Distilling