EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE CONTENT OF ESTERS IN BEER

Abstract

The purpose of this work was to examine the influence of the fermentation conditions such as temperature, the pitching rate of yeast and the “Free Amino Nitrogen” (FAN) in wort on the content of esters in beer. It has been found out that the higher temperature of fermentation stimulates the formation of esters and quantity in the beer is higher. Beer, obtained by increased pitching rate (26.10⁶ and 35.10⁶ cells/mL), contains the same or less amount of esters compared to that in the control beer. Lower content of FAN in wort must result in the replacement of 5 to 10% of the malt with rice, sugar or a combination thereof, leads to a high content of esters in beer.

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