Flavour Science: Chapter 23. Formation of Beer Volatile Compounds at Different Fermentation Temperatures using Immobilized Yeasts

The aroma and flavor of beers produced by yeast entrapped in calcium pectate or κ-carrageenan at temperatures around 15°C were similar to those of beers produced at lower temperatures using free yeast. The character of beers produced by yeast adsorbed on DEAE-cellulose at different temperatures was similar to that of beers produced by free yeast. Beers produced by yeast entrapped in calcium pectate and κ-carrageenan contained lower amounts of diacetyl and higher alcohols at temperatures from 5°C to 20°C. Ester formation was lower at temperatures from 5°C to 15°C, and acetaldehyde formation was lower at temperatures from 5°C to 12°C.