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Influence of essential inorganic elements on flavour formation during yeast fermentation

Ribeiro-Filho, Normando; Linforth, Robert; Powell, Chris D.; Fisk, Ian D.


Normando Ribeiro-Filho

Robert Linforth


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


Ribeiro-Filho, N., Linforth, R., Powell, C. D., & Fisk, I. D. (2021). Influence of essential inorganic elements on flavour formation during yeast fermentation. Food Chemistry, 361, Article 130025.

Journal Article Type Article
Acceptance Date May 8, 2021
Online Publication Date May 9, 2021
Publication Date Nov 1, 2021
Deposit Date May 18, 2021
Publicly Available Date May 10, 2022
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 361
Article Number 130025
Keywords Food Science; Analytical Chemistry; General Medicine
Public URL
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