RT Journal Article SR Electronic T1 Influence of Aeration upon the formation of Higher Alcohols by Yeasts JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 60 OP 66 DO 10.5344/ajev.1961.12.2.60 VO 12 IS 2 A1 J. F. Guymon A1 J. L. Ingraham A1 E. A. Crowell YR 1961 UL http://www.ajevonline.org/content/12/2/60.abstract AB 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.