Fig. 3.12 Patterns of formation of important groups of flavour active yeast metabolites during the course of a high-gravity (1060) lager fermentation. The fermentation conditions were as described in Fig. 3.9. Apart from present gravity, scales are arbitrary. (PG, present gravity; esters, the sum of ethyl acetate, and isoamyl acetate; higher alcohols; the sum of propanol, butanol, 3-methylbutanol and 2-methylbutanol; FAN, free amino nitrogen; VDK, free diacetyl plus a-acetolactate).
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