Hey guys
ive been doing some research into ester, phenol and jusy other compound production and have a quick question.
Everything i have read says that yeast needs a source of nitrogen for growth for amino acid/protein production, cell wall components, etc etc etc. However the souce of this nitrogen can dtermine flavour. I have read that almost all flavour compounds are a modification of amino acids or other cellular components.
My question is that add ammonium salts, providing more readily avaliable and favorable nitrogen source to the yeast giving the yeast an excess of soluable protein, will this excess proteins be used to generate more flavour compounds by the yeast?
Any input would be helpfull
Cheers
ive been doing some research into ester, phenol and jusy other compound production and have a quick question.
Everything i have read says that yeast needs a source of nitrogen for growth for amino acid/protein production, cell wall components, etc etc etc. However the souce of this nitrogen can dtermine flavour. I have read that almost all flavour compounds are a modification of amino acids or other cellular components.
My question is that add ammonium salts, providing more readily avaliable and favorable nitrogen source to the yeast giving the yeast an excess of soluable protein, will this excess proteins be used to generate more flavour compounds by the yeast?
Any input would be helpfull
Cheers