Abstract
Formation of acetate esters by brewers’ yeast during sugar fermentation was investigated in relation to alcohol acetyltransferase activity influenced by the fatty acid composition of the yeast cell membrane. Glucose gave more acetate esters with a higher activity of alcohol acetyltransferase than the other carbohydrates. When maltose was fermented, the activity of alcohol acetyltransferase bound to the cell membrane was suppressed by unsaturated fatty acids accumulated in the cell membrane and the formation of acetate esters was greatly reduced without insufficient fermentation. On the other hand, when fructose was fermented, the ester formation was reduced with a decrease in the enzyme activity and the formation of higher alcohols through insufficient
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