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Notes

Ferulic Acid rest (FA) will encourage the production of 4-vinylguaiaco. Clovy phenolic flavor is produced when suitable amounts of the precursor ferulic acid (FA) are present in the wort. Decarboxylation of FA to 4-vinylgauacol occurs slowly during the boil, so increasing the boiling time to over 100 minutes will positively influence this reaction. The banana flavor desired in some types of wheat beers comes from the ester isoamyl acetate. The concentration of esters is influenced by a number of factors including, pitching rate, wort gravity, aeration, and wort composition. The wort concentration of isoamyl acetate can be increased by increasing the glucose concentration of the wort. This may be done by adding Dextrose (corn sugar) to the wort on an average of 1 ounce per gallon. The ratio of glucose to maltose may be increased by using a decoction mash. Under pitching and fermenting at the upper temperature range stresses the yeast which increases the production of phenolic characteristics including the production of isoamyl acetate. The yeast may also be stressed by not providing it with sufficient oxygen during the respiratory phase.