IBB - Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057, Braga, Portugal,
Appl Microbiol Biotechnol. 2014 Mar;98(5):1937-49. doi: 10.1007/s00253-013-5470-0. Epub 2014 Jan 3.
Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed.
在影响啤酒质量的最重要因素中，有适量的高级醇和酯类的存在。因此，大量的文献集中在这些物质上，并关注影响其由酿造酵母生产的参数。此外，它们合成中涉及的复杂代谢途径需要特别注意。一个多世纪以来的数据，主要在遗传和蛋白质组学领域，已经积累了足够的信息来详细描述高级醇及其酯类合成途径的每一步，但仍有更多的空间。高级醇可以通过氨基酸的合成代谢或分解代谢（埃利希途径）形成。酯类是由有机酸和醇的酶促缩合形成的。本文综述了目前关于酿造酵母合成高级醇和酯的途径的最新知识。还全面回顾了影响这些芳香物质生物合成过程中酵母反应的发酵参数。
