AJEV Link to 2009 Best Vit Paper
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 12:2:60-66 (1961)
Copyright © 1961 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Guymon, J. F.
Right arrow Articles by Crowell, E. A.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Guymon, J. F.
Right arrow Articles by Crowell, E. A.
Agricola
Right arrow Articles by Guymon, J. F.
Right arrow Articles by Crowell, E. A.

Influence of Aeration upon the formation of Higher Alcohols by Yeasts

J. F. Guymon 1, J. L. Ingraham 1, and E. A. Crowell 1

1 Department of Viticulture and Enology, University of California, Davis.

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.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1961 by the American Society for Enology and Viticulture.