Can ester byproducts be cleaned up by yeast during fermentation?

In fermentation, esters are volatile compounds that are produced primarily by yeast as byproducts of the fermentation process. They can contribute desirable aromas and flavors to beer, such as fruity or floral notes. However, the ability of yeast to "clean up" or remove these esters during fermentation is limited.

Once esters are formed, yeast does not have a mechanism to effectively break them down or remove them from the fermentation environment. Yeast can metabolize some byproducts, but esters often remain in the beer due to their stability and low solubility. Therefore, the notion that esters can be cleaned up or degraded by yeast is incorrect.

Yeast may produce different amounts of esters depending on various factors such as fermentation temperature and yeast strain, but once produced, those esters tend to persist in the final product. This is why understanding the fermentation process, yeast health, and conditions are critical for brewers seeking to control the profile of their beer.