Fermentation Kinetics and the Production of Volatiles During Alcoholic Fermentation

Abstract

Relationships between the kinetics of CO2 evolution and the kinetics of fusel alcohol and ester synthesis in lager fermentations were examined to assess whether on-line CO2 evolution rate measurements might provide a tool for the control of flavor development. Changes in synthesis rates of volatiles were correlated with the point of maximum CO2 production rate, but the process parameters that most strongly affected the kinetics of fermentation did not greatly influence the kinetics of alcohol or ester expression. Differential effects of temperature profile on the expression of alcohols and esters were also observed. The relationship between fermentation kinetics and volatiles production appears to be indirect, and the potential value of kinetic data appears to be in predicting anomalies in alcohol and ester content, rather than in controlling their expression.