QUANTITATIVE ASPECTS OF THE CONTROL BY OXYGENATION OF ACETATE ESTER CONCENTRATION IN BEER OBTAINED FROM HIGH-GRAVITY WORT

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Abstract
A single oxygenation of fermenting wort controls the otherwise excessive synthesis of ethyl acetate and iso-amyl acetate which may occur during the fermentation of wort of high specific gravity; ethyl acetate levels are more easily reduced than those of iso-amyl acetate. The effect of oxygen on acetate ester levels can be attributed to (a) the virtual suppression of ester synthesis during treatment and (b) the reduced rate of synthesis in the period following treatment. The latter effect is of greater mangitude if oxygenation is timed correctly. For an initial specific gravity of 1.080, acceptable levels of the acetate esters may be obtained by oxygenating for two hours whilst the specific gravity of the fermenting wort is in the range 1.063–1.044. The quantity of oxygen which must be supplied during this time has been defined in relation to the extent of attenuation which is desired and the effect of changing the rate of oxygen supply has been assessed. The rate of fermentation is greatly increased by oxygenation.

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