论文信息 - Formation of Higher Alcohols During Grape Juice Fermentations at Various Temperatures

Formation of Higher Alcohols During Grape Juice Fermentations at Various Temperatures

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.

E. A. Crowell | C. Ough | J. Guymon

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