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Formation of Higher Alcohols During Grape Juice Fermentations at Various Temperatures
Author(s) -
OUGH C. S.,
GUYMON J. F.,
CROWELL E. A.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb01915.x
Subject(s) - fusel alcohol , isoamyl alcohol , alcohol , fermentation , chemistry , food science , ethanol fermentation , organic chemistry
SUMMARY Significant effects of fermentation temperature on the formation of fusel oils in grape juice media were demonstrated. Isoamyl alcohol was formed most abundantly at 70–80°F, and n ‐propyl alcohol least abundantly. Isobutyl alcohol formation seems fairly independent of fermentation temperature. The formation of active amyl alcohol was affected but slightly, in a manner similar to isoamyl. The levels of the sum of the two amyl alcohols formed were 6–131% (averaging 47%) higher with fermentation at 70 or 80°F than with fermentation at 50°F. This effect is considered significant for commercial practice. Possible interpretations of the results are discussed along with pathways of higher alcohol formation.