Some Factors of Effect on Formation of Higher Alcohols during Alcoholic Fermentation in Wine

포도주의 알콜 발효 중 고급 알콜 생성에 영향을 미치는 요인

Contents of formed higher alcohols did not change about at 20 ppm of total nitrogen, but the contents were most at 200 ppm of total nitrogen especially in iso-amyl alcohol, and the contents showed decrease above at 400 ppm, greatly. Higher alcohols formation were high content at pH 4.0, but the contents were increase according to the condition of glucose and sucrose much. The formation of higher alcohols showed less in fermented condition of no elimination sample than in eliminated a mineral in each. Contents of higher alcohols were less in eliminated sample of biotine and inositol than in control, but the contents were higher than the others, and the contents showed especially high in eliminated nicotinic acid and thiamine. Higher alcohols formation were most at the content of SO\ulcorner in 20 ppm of them. The formation of higher alcohols showed more in Saccharomyces cerevisiae was form more in higher alcohols than Saccharomyces bayanus of two yeast strains.