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VOLATILE CONSTITUENTS OF VINEGAR. IV. FORMATION OF VOLATILES IN THE FRINGS PROCESS AND A CONTINUOUS PROCESS OF MALT VINEGAR MANUFACTURE
Author(s) -
Jones D. D.,
Greenshields R. N.
Publication year - 1971
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.2050-0416.1971.tb03369.x
Subject(s) - acetaldehyde , chemistry , alcohol , acetoin , acetic acid , chromatography , ethanol , isobutyric acid , ethyl acetate , fermentation , isoamyl alcohol , organic chemistry
Gas liquid chromatography was used to fractionate and measure volatiles formed during the Frings process and during a continuous process of malt vinegar manufacture. Acetaldehyde, ethyl alcohol, iso‐amyl alcohol, acetic acid, n‐propyl alcohol, sec‐butyl alcohol, isobutyl alcohol, n‐amyl alcohol, and also sec‐butyl acetate, isobutyl acetate and n‐amyl acetate were detected during the alcoholic fermentation but propionic acid, isobutyric acid and acetoin were produced during acetification. The increase in the number and concentration of the volatiles of these processes has been compared with those found for the Quick method.