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Ethyl ester production during brewery fermentation: a review

机译：啤酒发酵过程中乙酯的生产：综述

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The production of volatile esters by yeast is of major industrial interest because the presence of these compounds determines the fruity aroma of fermented beverages, like beer and wine (6-8, 11, 13, 14, 23, 24, 31-33, 37-41, 50). The need to understand and control ester synthesis is driven by the fact that esters play a key role in the sensorial quality of these fermented alcoholic beverages. Especially in the brewery, problems with ester production have been encountered by the introduction of modern brewing practices, such as high-gravity brewing, the use of tall cylindroconical fermentors and the production of reduced-alcohol beers. Indeed, it is well-known that the use of worts of high specific gravity results in disproportionate amounts of esters (2, 30). In contrast to high-gravity brewing, fermentations in tall 'Apollo' fermentors or the production of low alcohol beers result in a reduction of ester formation, so that the produced beers lack desirable fruity tones (30). As esters are synthesized via several yeasts' complex metabolic pathways, there is a need to gain a clear understanding of ester metabolism. One needs to take a closer look at the individual genes involved, their functions and regulatory mechanisms. In alcoholic beverages, there are two important groups of esters: the acetate esters and the medium-chain fatty acid (MCFA) ethyl esters. For acetate ester synthesis, the genes involved have already been cloned and characterized (16, 26, 28, 34, 52, 53, 55-57). Also the biochemical pathways and the regulation of acetate ester synthesis are well-defined (10, 28). About the molecular basis of MCFA ethyl ester synthesis however, research was only recently successful (10, 45, 46). This paper reviews the current knowledge of the synthesis of MCFA ethyl esters and discusses the different factors that allow MCFA ester formation to be controlled during fermentation.
机译：酵母生产挥发性酯具有重要的工业意义，因为这些化合物的存在决定了发酵饮料如啤酒和葡萄酒的水果香气（6-8、11、13、14、23、24、31-33、37 -41，50）。酯在这些发酵酒精饮料的感官品质中起着关键作用这一事实推动了对酯合成的理解和控制。尤其是在啤酒厂中，现代啤酒酿造方法的引入已经遇到了酯生产的问题，例如高重力啤酒酿造，高圆锥形发酵罐的使用以及低度啤酒的生产。确实，众所周知，使用高比重的麦芽汁会导致酯的用量不成比例（2、30）。与高比重冲泡相反，在较高的“ Apollo”发酵罐中发酵或生产低度酒精的啤酒会减少酯的形成，因此所产生的啤酒缺乏理想的果味（30）。由于酯是通过几种酵母的复杂代谢途径合成的，因此需要对酯代谢有清晰的了解。需要仔细研究涉及的单个基因，它们的功能和调节机制。在酒精饮料中，有两个重要的酯类：乙酸酯和中链脂肪酸（MCFA）乙酯。对于乙酸酯合成，已经克隆并表征了相关基因（16、26、28、34、52、53、55-57）。乙酸酯合成的生化途径和调节也已明确定义（10、28）。但是，关于MCFA乙酯合成的分子基础，研究只是最近才成功（10，45，46）。本文回顾了MCFA乙酯合成的最新知识，并讨论了在发酵过程中控制MCFA酯形成的不同因素。

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