Abstract
The mechanism of the formation of isoamyl alcohol during alcoholic fermentation was studied by using radioactive leucine and isovaleraldehyde and determining the percentage of isoamyl alcohol derived from these precursors. The results partially confirm previous work in this field, but also indicate that the ultimate precursor of isoamyl alcohol is to be found in the fermentable sugar.
The technique used is a general one, and may be adapted to a variety of fermentation problems.
- Copyright 1958 by the American Society of Enology
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.