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Something you do not know about the ester in beer
- Feb 07, 2017
- helen
- 7998
- fermentation temperature
Something you do not know about the ester in beer
Ester is the main component of beer aroma substances, there is only a little bit of it in beer, but with a great impact on the beer flavor. Appropriate amount of ester gives beer a full mouth-feel; but the ester excess will bring the uncomfortable bitterness and fragrance to beer.
The ester content in beer mostly depends on the Original gravity of wort and the beer types:
Under the top-fermenting beer, the content of ester could reach 80mg/L;
Under the bottom-fermenting beer, the content of it could reach 60mg/L.
So what will influence the ester content in beer?
(1). The Yeast Strain
Generally the top fermenting yeast will cause more ester than the bottom fermenting yeast. Because of what the wheat beer with full-bodied ester aroma.
(2). The fermentation temperature
The high-fermentation temperature is good for the ester formation. If the temperature raised from 12.5℃ to 25℃, the concentration of the Ethyl acetate concentration will increase 60%; and the isoamyl acetate increase 30%.
(3). Fermentation pressure
The bigger of the pressure, the more of the ester, which were caused by the bigger liquid pressure under the higher tank.
(4). The Composition of wort
The amino acid and fermentable sugar in wort will influence the ester formation. The amino acid is good for producing ester; the fermentable sugar is just the opposite.
(5). The processing measure
All of the measures that is helpful for the yeast propagation will push the ester formation.
(6). The beer storage time
Longer storage time will produce more ester, even the influence is very small.
Ester is the main component of beer aroma substances, there is only a little bit of it in beer, but with a great impact on the beer flavor. Appropriate amount of ester gives beer a full mouth-feel; but the ester excess will bring the uncomfortable bitterness and fragrance to beer.
The ester content in beer mostly depends on the Original gravity of wort and the beer types:
Under the top-fermenting beer, the content of ester could reach 80mg/L;
Under the bottom-fermenting beer, the content of it could reach 60mg/L.
So what will influence the ester content in beer?
(1). The Yeast Strain
Generally the top fermenting yeast will cause more ester than the bottom fermenting yeast. Because of what the wheat beer with full-bodied ester aroma.
(2). The fermentation temperature
The high-fermentation temperature is good for the ester formation. If the temperature raised from 12.5℃ to 25℃, the concentration of the Ethyl acetate concentration will increase 60%; and the isoamyl acetate increase 30%.
(3). Fermentation pressure
The bigger of the pressure, the more of the ester, which were caused by the bigger liquid pressure under the higher tank.
(4). The Composition of wort
The amino acid and fermentable sugar in wort will influence the ester formation. The amino acid is good for producing ester; the fermentable sugar is just the opposite.
(5). The processing measure
All of the measures that is helpful for the yeast propagation will push the ester formation.
(6). The beer storage time
Longer storage time will produce more ester, even the influence is very small.
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