Year: 1976
Type: article
Abstract: The acids of alcoholic beverages are largely those present in the raw materials but the concentrations of some may be changed by yeast action during fermentation. In addition a number of other acids are formed by the yeasts often as by-products of main metabolic pathways. The inter-relationships of organic acid and amino-acid metabolism, yeast growth and formation of fusel alcohols are discussed.
Author: G. C. Whiting
Institution: University of Bristol
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,450
OpenAlex ID: W2049650090