Abstract: The studying of enzymatic esterification of carboxylic
acids and higher alcohols was performed by esterase Saccharomyces
cerevisiae in water-organic medium. Investigation of the enzyme
specificity to acetic substrates showed the best result with acetic acid
in esterification reactions with ethanol whereas within other
carboxylic acids the esterification decreased with acids: hexanoic >
pentanoic > butyric > decanoic. In relation to higher alcohols C3-C5,
esterification increased with alcohols propanol < butanol < amylol.
Also it was determined that esterase was more specific to alcohols
with branched chain such as isobutyl alcohol and isoamyl alcohol.
Data obtained may have important practical implications, for
example, for application of yeast esterase in producing various
volatile esters as well as in enzymatic transformation of volatile acids
and toxic fusel alcohols into volatile esters by providing the
production of the high quality alcoholic beverages with redused
content of higher alcohols as well as with improved degustational and
hygienic properties.