ORGANIC ACID METABOLISM OF YEASTS DURING FERMENTATION OF ALCOHOLIC BEVERAGES-A REVIEW
- 4 March 1976
- journal article
- review article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 82 (2) , 84-92
- https://doi.org/10.1002/j.2050-0416.1976.tb03731.x
Abstract
The acids of alcoholic beverages are largely those present in the raw materials but the concentrations of some may be changed by yeast action during fermentation. In addition a number of other acids are formed by the yeasts often as by‐products of main metabolic pathways. The inter‐relationships of organic acid and amino‐acid metabolism, yeast growth and formation of fusel alcohols are discussed.Keywords
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