FERMENTATION KINETICS AND THE PRODUCTION OF VOLATILES DURING ALCOHOLIC FERMENTATION

Relationships between the kinetics of CO2 evolution and the kinetics o f fusel alcohol and ester synthesis in lager fermentations were examin ed to assess whether on-line CO2 evolution rate measurements might pro vide a tool for the control of flavor development. Changes in synthesi s rates of volatiles were correlated with the point of maximum CO2 pro duction rate, but the process parameters that most strongly affected t he kinetics of fermentation did not greatly influence the kinetics of alcohol or eater expression. Differential effects of temperature profi le on the expression of alcohols and esters were also observed. The re lationship between fermentation kinetics and volatiles production appe ars 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.