I was hoping someone here could help. I did a quick search, but couldn't find exactly what I was looking for. I am interested in finding a resource that will give more complete info on phenolic compounds and esters typically produced in beer.
Looking for more of the following type of info:
Esters:
ethyl-acetate - pear-like (low levels) - solvent-like (high levels)
isoamyl-acetate - banana-like
Phenols:
ferrulic acid + yeast = 4-vinyl guaiacol (cloves)
chlorophenols - result of residual chlorine in brewing process
polyphenols (tannins) - extracted from malt/hop matter
I would like to find a list of the different chemicals/compounds/processes involved in phenol/ester production and their flavor and aromatic qualities.
And more importantly, how to manage them (i.e. increase, decrease, etc.)
Thanks in advance!
Looking for more of the following type of info:
Esters:
ethyl-acetate - pear-like (low levels) - solvent-like (high levels)
isoamyl-acetate - banana-like
Phenols:
ferrulic acid + yeast = 4-vinyl guaiacol (cloves)
chlorophenols - result of residual chlorine in brewing process
polyphenols (tannins) - extracted from malt/hop matter
I would like to find a list of the different chemicals/compounds/processes involved in phenol/ester production and their flavor and aromatic qualities.
And more importantly, how to manage them (i.e. increase, decrease, etc.)
Thanks in advance!