American Journal of Enology and Viticulture · 1961 · 33 citations · 0 references
AgricultureBiochemistryFermentation ScienceMetabolismNatural Product BiosynthesisAerobic FermentationAlcohol MetabolismAlcoholic FermentationFermentation ChemistryYeast BiologyAerobic GrowthAlcohol FermentationAlcohol ProductionFermentation Condition Effects On MetabolismOxidative Metabolism In FermentationSaccharomyces Cerevisiae FermentationYeast FermentationYeast Fermentation Physiology
The production of higher alcohols is markedly enhanced by oxidative conditions established by either agitation or sparging with air. Isobutyl alcohol synthesis is particularly favored by aerobic conditions. Yeasts with little or no fermentive capability can produce significant amounts of higher alcohols from carbohydrate under oxidative conditions, with very little accompanying formation of ethyl alcohol.