Influence of essential inorganic elements on flavour formation during yeast fermentation

The relative concentration of available inorganic elements is critical for yeast growth and metabolism has potential to be a tool leading directed flavour formation during fermentation. This study investigates the influence essential alcoholic fermentation brewers wort, fermented using three independent strains, Saccharomyces pastorianus W34/70, cerevisiae strains M2 NCYC2592 under range conditions replicated each strain. 10 treatments were applied: 1 control 9 supplementations: standard ammonia–nitrogen, phosphate, potassium, magnesium, copper, zinc, iron, manganese composite mixture, Twenty-five chemical markers evaluated by HPLC (ethanol, glycerol), GC–MS (aroma). There was significant change in volatile aroma compounds fermentation, which more prominent when supplemented with ammonia nitrogen, potassium or magnesium (P < 0.05). Heavy metal ions mostly had negative effect on formation.