CoChat
Sign Up
Cited by 89Fermentation and Sensory AnalysisFungal and yeast genetics researchBiofuel production and bioconversion

SUGAR UPTAKE AND SUBSEQUENT ESTER AND HIGHER ALCOHOL PRODUCTION BY SACCHAROMYCES CEREVISIAE

Open access
Younis, Omar S., Stewart, Graham G.·1998·Journal of the Institute of Brewing
DOI 10.1002/j.2050-0416.1998.tb00998.x
Open this paper in CoChat — free accountOpen PDF

Abstract

The production of a number of esters and higher alcohols by brewing strains of Saccharomyces cerevisiae, in synthetic media containing only glucose, fructose or maltose as sole carbohydrate source, has been investigated. Results indicated that production of most volatiles was generally lower when maltose was the sugar being fermented, despite maltose-grown cells having higher viabilities and vitalities than glucose or fructose-grown cells. There was no significant difference in the levels of esters and higher alcohols produced during fermentation when glucose or fructose was metabolised, although strain variation was observed. Similar results were obtained when wort was supplemented with either glucose, fructose or maltose. Wort supplemented with maltose produced fewer volatiles, especially higher alcohols, than that which had a hexose sugar added. The activity of estersynthesising enzymes present in glucose or maltose PYN grown cells was also examined. Similar levels of ethyl acetate and isoamyl acetate were obtained when cells grown in either glucose or maltose PYN were disrupted and ester production monitored. The implications of these results for the fermentation of high-gravity worts are discussed.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1002/j.2050-0416.1998.tb00998.x

Cites

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Esters can also be derived from the grape, from the chemical esterification of alcohols and from acids during wine ageing.

    “Esters can, however, also be derived from the grape, from the chemical esterification of alcohols and from acids during wine ageing (Rapp and Mandery 1986, Etiévant 1991, Younis and Stewart 1998, Lambrechts and Pretorius 2000).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Younis and Stewart 1998

    The Introduction says esters can form through a reaction between a carboxylic acid and an alcohol, supporting the chemical-esterification part of the claim. It does not address esters originating in grapes or forming during wine ageing; its discussion of reaction rates concerns beer. Page numbers are unavailable in our copy. (LLM, conf=0.88)

    Experimental — accuracy not yet measured

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Cites

No references could be resolved yet.

Research works printed but not linked: 40

  1. Anderson. R. G. & Kirsop, B. H., Journal of the Institute of Brewing, 1974,80,48-55.
  2. Berry, D. R. & Watson. D. C. Yeast Biotechnology (Berry, D. R.. Russell. I. & Stewart, G. G.. Eds.). 1987, Allen & Unwin. London, U.K., pp. 345-368.
  3. Bisson. L. F. & Fraenkel. D. G., Proceedings of the National Academy of Science USA. 1983.80, 1730-1734.
  4. Bradford. M. M.. Analytical Biochemistry. 1976, 72, 248-254.
  5. Calderbank, J. & Hammond, J. R. M., Journal of the American Society of Brewing Chemists, 1994,52,84-90.
  6. Casey! G. P., Chen, E. C.-H. & Ingledew, W. M., Journal of the American Society of Brewing Chemists. 1985,43, 179-182.
  7. Cason. D. T.. Reid, G. C. & Gainer. E. M. S., Journal of the Institute of Brewing, 1987, 93, 23-25.
  8. Cooper, D. J., Stewart, G. G. & Bryce, J. H., Journal of lite Institute of Brewing, 1998.104, 83-87.
  9. D'Amore, T., Celotto, G. & Stewart. G. G., European Brewery Convention, Proceedings of the 23rd Congress. Lisbon, 1991, IRL Press, Oxford, U.K., pp. 337-344.
  10. Dufour, J. P. & Malcorps. P. Proceedings of the 4th Aviemore Conference on Malting. Brewing and Distilling. 1994, pp. 137-151.
  11. Engan, S., Journal of the Institute of Brewing, 1972, 78,33-36.
  12. Engan. S.. Journal of the Institute of Brewing, 1972, 78,169-173.
  13. Engan. S.. Brewing Science (Pollock, J. R. A.. Ed.). 1981, Vol. 2. London: Academic Press Inc.. U.K., pp. 93-165.
  14. Fujii, T., Yoshimoto, H. & Tamai, Y, Journal of Fermentation and Bioengineering, 1996, 81, 538-542.
  15. Fukada. K., Kuwahata. O., Kiyokawa, Y. Yanagiuchi. T., Wakai. Y, Kitamoto, K., Inoue, K. & Kimura, A., Journal ofFermentation and Bioengineering, 1996,82, 8-15.
  16. Hodgson. J. A. & Moir. M., Proceedings of the 3rd Aviemore Conference on Malting. Brewing and Distilling, 1990, pp. 266-269.
  17. Hough, J. S. & Stevens, R., Journal of the Institute of Brewing, 1961.67,488-494.
  18. Howard, D. & Anderson, R. G. Journal of the Institute of Brewing, 1976,82,70-71.
  19. lnouc. Y, Sudsai, T., Kimura, A., Fukada, K. &Wahai, Y, Lebensmiltel, 1994,27, 189-193.
  20. Jenard. H. & Devreux, A.. Echo Brasserie, 1964, 20, 1119-1123.
  21. Kara. B. V., Simpson, W. J. & Hammond, J. P. M., Journal of the Institute of Brewing, 1988.94, 153-158.
  22. Malcorps. P., Cheval, J. M.. Jamil. S. & Dufour, J. P., Journal of the American Society of Brewing Chemists, 1991, 49,47-53.
  23. Malcorps, P. & Dufour, J. P., European Journal of Biochemistry, 1992.210,1015-1022.
  24. Maulc, D. R. J.. Journal of the Institute of Brewing, 1967, 73, 351-361.
  25. Nordslrdm. K.. Journal of the Institute of Brewing, 1964. 70, 233-242.
  26. Nordstrom, K.. European Brewery Convention, Proceedings of the 10th Congress, Stockholm. 1965. Elsevicr Publishing. Amsterdam, Netherlands, pp. 195-208.
  27. Nykanen, L. & Nykiincn, I., Journal of the Institute of Brewing, 1977.83,30-31.
  28. Nykanen, L., Nykanen. I. & Suomalainen. H.. Journal of the Institute of Brewing, 1977. 83,32-34.
  29. Peddie. H. A. B., Journal of the Institute of Brewing, 1990, 96, 327-331.
  30. Pollock, J. R. A. & Weir, M. J., Journal of the American Society of Brewing Chemists, 1976.34, 70-75.
  31. Russell, I. & Stewart, G. G., Biotechnology (Rchm, H. J. & Rccd, G.. Eds.). VCH. Wcinhcim, Germany, 1995. Vol. 9. Chapter 11. pp. 419-462.
  32. Scliermcrs, F. II., DuiTus, J. H. & MacLeod, A. M.. Journal of the Institute of Brewing, 1975,82, 170-174.
  33. Serrano, R., European Journal of Biochemistry, 1977, 80,97-102.
  34. Sliiiuio, S.. Munikami, J. & Koshiiio, S., Journal of Fermentation ami Bioengineering. 1992, 73, 370-374.
  35. Suomalainen, II., Journal of the Institute of Brewing, 1981, 87, 296-300.
  36. Tamai, Y, ACS Symposium Series. 1996. 637,196-205.
  37. Thurston, P. A.. Quain. D. E. & Tubb. R. S.. Journal ofthe Institute of Brewing, 1981,88,90-94.
  38. Thurston, P. A.. Taylor, R. & Ahvenaiiicn, J.. Journal of the Institute of Brewing, 1981,87, 92-95.
  39. Toshimitsu, N., Mamada, It. & Kojimii, M.. Journal of Ferment ation Technology, 1986, 64,459-462.
  40. Yoshioka, K. & Hashimoto, N., Agricultural and Biological Chemistry, 1984, 48, 333-340.

Cited by

Sorted by citations

Authors
Younis, O. S., & Stewart, G. G.
Affiliations
Heriot-Watt University (GB)
Venue
Journal of the Institute of Brewing
Publisher
Chartered Institute of Brewers and Distillers
Published
1998-09-10
Volume
104
Issue
5
Pages
255-264
ISSN
0046-9750 (ISSN-L)
DOI
10.1002/j.2050-0416.1998.tb00998.x
OpenAlex
W2035157217
Cited by
89
References
0
Citations by year
2026: 2 · 2025: 4 · 2024: 3 · 2023: 7 · 2022: 2 · 2021: 6 · 2020: 3 · 2019: 2 · 2018: 2 · 2017: 11 · 2016: 3 · 2015: 2 · 2014: 2 · 2013: 2 · 2012: 4
FWCI
1.41
Type
journal article
Language
en
Open access
Licence
doi.wiley.com/10.1002/tdm_license_1.1 (tdm, 6200 d)
Locations
Journal of the Institute of Brewing (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Fungal and yeast genetics research
  • Physical Sciences › Engineering › Biomedical Engineering › Biofuel production and bioconversion
Keywords
Saccharomyces cerevisiae, ester synthesis, higher alcohols, sugar uptake, glucose, fructose, maltose, brewing yeast, wort, ethyl acetate, isoamyl acetate, yeast viability

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review