Table 4. Volatile compounds identified in the beer produced by fermentation using mixtures of freeze-dried wort (4.7 °Plato; i.e. specific gravity of 1.018) with freeze-dried biocatalysts.
| Compound | Temperature/°C | ||
|---|---|---|---|
| 7 | 5 | 2 | |
| γ(volatile compound)/(µg/L) | |||
| N(esters) | 9 | 8 | 6 |
| Total concentration | 3668.4 | 3115.7 | 2775.2 |
| N(organic acids) | 4 | 5 | 4 |
| Total concentration | 1228.0 | 1150.8 | 985.7 |
| N(alcohols) | 3 | 3 | 4 |
| Total concentration | 1069.7 | 985.4 | 910.9 |
| N(carbonyl compounds) | 2 | 2 | 3 |
| Total concentration | 28.3 | 30.9 | 24.1 |
| N(terpenes) | 1 | 1 | 1 |
| Total concentration | 18.8 | 14.4 | 13.5 |
| N(detected compounds) | 19 | 19 | 18 |
| Total volatile compound concentration | 6013.2 | 5297.2 | 4709.4 |