Influence of Aeration upon the formation of Higher Alcohols by Yeasts
- 1 January 1961
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 12 (2) , 60-66
- https://doi.org/10.5344/ajev.1961.12.2.60
Abstract
The production of higher alcohols is markedly enhanced by oxidative conditions established by either agitation or sparging with air. Isobutyl alcohol synthesis is particularly favored by aerobic conditions. Yeasts with little or no fermentive capability can produce significant amounts of higher alcohols from carbohydrate under oxidative conditions, with very little accompanying formation of ethyl alcohol.Keywords
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