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Changes
ester production started
==Ester Production and Destruction==
Brettanomyces is capable of forming several ethyl esters (derived from ethanol and fatty acids).
{| class="wikitable sortable"
|-
! Ester !! Precursors !! Notes
|-
| Ethyl acetate (Fruity, Solventy) || Acetic Acid || High flavor threshold; pear-like in low amounts and nail polish in high amounts. Increases production with higher temperatures and oxygen
|-
| Ethyl lactate (Fruity, buttery) || Lactic Acid || Increases production with higher amounts of Lactic Acid
|-
| Phenethyl acetate (Rose flower like) || Acetyl-CoA, 2-phenylethanol || <ref>[http://www.ymdb.ca/compounds/YMDB00574 YMDB]. Phenethyl acetate.</ref>
|-
| Ethyl butyrate (Pineapple) || [[Butyric Acid]] || Low levels of production by some species of Brettanomyces; production decreases with higher acidity <ref>[http://www.brettanomycesproject.com/dissertation/pure-culture-fermentation/pure-culture-fermentation-discussion/ Yakobson, Chad]. Pure Culture Fermentation Characteristics of Brettanomyces Yeast Species and Their Use in the Brewing Industry. Pure Culture Fermentation Discussion. 2011.</ref>
|}
==Phenol Production==