SUMMARY
Significant effects of fermentation temperature on the formation of fusel oils in grape juice media were demonstrated. Isoamyl alcohol was formed most abundantly at 70–80°F, and n‐propyl alcohol least abundantly. Isobutyl alcohol formation seems fairly independent of fermentation temperature. The formation of active amyl alcohol was affected but slightly, in a manner similar to isoamyl. The levels of the sum of the two amyl alcohols formed were 6–131% (averaging 47%) higher with fermentation at 70 or 80°F than with fermentation at 50°F. This effect is considered significant for commercial practice. Possible interpretations of the results are discussed along with pathways of higher alcohol formation.
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