VIEW ARTICLE    DOI: 10.1094/ASBCJ-53-0072

Fermentation Kinetics and the Production of Volatiles During Alcoholic Fermentation. J. M. Sablayrolles (1), Laboratoire de Microbiologie el Technologie des Fermentations, Institut des produits de la Vigne, INRA, 2, place Viala 34060 Montpellier Cedex 1, France; and Carl B. Ball (2), Research Department, Technical Center, Miller Brewing Company, 3939 West Highland Boulevard, Milwaukee, WI 53201-0482. (1) Corresponding author. (2) Present address: 4214 North Murray Avenue, Shorewood, WI 53211-2012. J. Am. Soc. Brew. Chem. 53(2):72-78, 1995. Accepted November 23, 1994.

Relationships between the kinetics of CO(2) evolution and the kinetics of fusel alcohol and ester synthesis in lager fermentations were examined to assess whether on-line CO(2) 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 CO(2) 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. Keywords: Fermentation kinetics, Volatile production