Abstract
The production of the acetates of isoamyl alcohol and phenethyl alcohol and the ethyl esters of the C6‐C10 fatty acids was investigated in semiaerobic sugar fermentations by 56 strains of Saccharomyces cerevisiae and 3 strains of S. uvarum. The S. cerevisiae yeasts generally produced more esters than the S. uvarum yeasts. Isoamyl acetate was the main component in the ester fractions examined and others in decreasing order, were ethyl caprylate, ethyl caproate, ethyl caprate and phenethyl acetate. 1977 The Institute of Brewing & Distilling
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CITATION STYLE
Nykänen, L., & Nykänen, I. (1977). PRODUCTION OF ESTERS BY DIFFERENT YEAST STRAINS IN SUGAR FERMENTATIONS. Journal of the Institute of Brewing, 83(1), 30–31. https://doi.org/10.1002/j.2050-0416.1975.tb03787.x
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