Esters: A reading list to understanding them better

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Esters: A reading list to understanding them better

Postby Single Malt Yinzer » Mon Jul 10, 2017 5:04 am

I will add to this list but here are some key ones to help you understand what esters are, their importance in flavor development, and how to increase their production in the fermenting, distilling, and aging processes.

In short an ester is a molecule of alcohol "fused" with a fatty acid. Esters can create complex flavor profiles and can be detected at very low levels - a few PPM (parts per million). They can also introduce flavors of constituent materials that are not actually present (bananas, cherries, cloves, etc). They are generally products of enzymatic activity and therefor their production can be encouraged or discouraged by changing the conditions and materials used in the fermenting, distilling, and aging processes.

https://www.gastrograph.com/blogs/gastr ... ation.html
http://aem.asm.org/content/74/2/454.full
http://draymans.com/ester-production-in-yeast/
http://www.professorbeer.com/articles/esters.html
http://sourbeerblog.com/understanding-esterification/ <- Contains chart of acids and esters they form
https://ucanr.edu/repositoryfiles/Oberh ... -92483.pdf <- Wine based, but show a chart of Ester formation over time
http://www.scielo.br/scielo.php?script= ... 1000200012 <- Esters are in the highest concentrations in the heads, much less in the hearts, non in the tails.
https://sciencebrewer.wordpress.com/2013/04/ <- Chart showing how to enhance or decrease ester formation
http://cocktailwonk.com/2015/04/from-al ... aging.html
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Re: Esters: A reading list to understanding them better

Postby kiwi Bruce » Sat Jul 15, 2017 12:39 pm

Good post Single Malt Yinzer...I'm still working my way through the links, but very interesting so far.
I'll just sit quietly in the corner over here, with a tall glass of something special.
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