“…Yeast and fermentation conditions are claimed to be the most important factors influencing the flavors in alcoholic beverages (Suomalainen and Lehtonen, 1980;Maarse and van den Berg, 1994). During the primary or alcoholic fermentation of sugar, yeast (Saccharomyces cerevisiae) produces ethanol, carbon dioxide, and a number of by-products of which alcohols, acetates and C4-C 8 fatty acid ethyl esters are found in the highest concentration in wine and distilled beverages (Schreier, 1979;Nykanen and Suomalainen, 1983).…”