YEAST GROWTH AND FORMATION OF FUSEL ALCOHOLS

Abstract

The formation of fusel alcohols during fermentation with brewer's top yeast and saké yeast was affected when yeast growth was inhibited. There was not, however, any simple correlation between these two variables. When magnesium deficiency limited yeast growth, the formation of fusel alcohols was higher than in the uninhibited case. When 2,4‐dinitrophenol inhibited the growth of the yeast, the formation of fusel alcohols decreased in fermentation with one strain but the formation of isobutanol increased in fermentation with the other strain. 1965 The Institute of Brewing & Distilling