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FORMATION OF ETHYL ACETATE IN FERMENTATION WITH BREWER'S YEAST. II. KINETICS OF FORMATION FROM ETHANOL AND INFLUENCE OF ACETALDEHYDE
Author(s) -
Nordström Kurt
Publication year - 1962
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1962.tb06340.x
Subject(s) - acetaldehyde , ethyl acetate , chemistry , ethanol , fermentation , yeast , kinetics , ethanol fermentation , reaction rate constant , organic chemistry , biochemistry , physics , quantum mechanics
A study has been made on the influence of various concentrations of ethanol and acetaldehyde on the formation of ethyl acetate in alcoholic fermentation with Saccharomyces cerevisiae of a synthetic medium with glucose as carbon source. The ethanol concentration of the medium has a decided effect on the rate of ethyl acetate formation. The rate is determined on the basis of the ethanol concentration according to the Briggs‐Haldane theory. For different pH values within the range of 4.6‐5.0, Haldane's constant and the maximum rate of ethyl acetate formation have been determined, and a theoretical relation between ethyl acetate formation and ethanol concentration at given values of Haldane's constant and of the maximum rate has been derived. The addition of acetaldehyde to the medium does not increase the formation of ethyl acetate.