By Graham G. Stewart
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Additional info for Advances in Biotechnology. Proceedings of the Fifth International Yeast Symposium Held in London, Canada, July 20–25, 1980
And D. M. Spencer (1977). , 83, 287 -289. 10. PHYSIOLOGICAL CONTROL OF HIGHER ALCOHOL FORMATION IN THE SCOTCH WHISKY FERMENTATION C. R. Berry Dept. of Applied Microbiology, University of Strathclyde 204 George Street, Glasgow, Gl 1XW Scotland ABSTRACT The higher alcohols are the quantitatively largest group of volatiles in distilled beverages including Scotch malt whisky. These compounds are formed by the yeast during fermentation. Laboratory scale fermentations of wort prepared from distillers malt have been used to investigate the effect of yeast strain and various fermentation conditions on the formation of these volatiles.
2 ) . The rate of consumption of both fractions was also about the same in corresponding conditions of temperature and aerobiosis. ACETIC ACID SOLUBLE-GLYCOGEN ORIGINAL LEVEL 20 30 40 TIME OF STORAGE 20 30 TIME OF STORAGE 50 OAYS Fig. 2. Trehalose content and acetic acid-soluble glycogen content in yeast samples stored at two different degrees of aerobiosis. 54 K. Edelmann, P. Stelwagen and E. e. the time in days during which the amount of the component decreased to half the initial level, were calculated (Table l).
Stelwagen and E. Oura 52 strive for a yeast vith a high content of cellular carbohydrates. To obtain a good active dry yeast an elevated content of trehalose is important; it has been stated that it should exceed 12 % (Société Industrielle Lesaffre, 1979). Such a yeast has another advantage, its osmoresistance is good and it can be used vithout considerable loss of fermentative activity in doughs vith high sugar content (cf. Edelmann, Stelvagen and Oura, 1978). Contradictory opinions exist as to vhether the availability of oxygen is favourable or not for yeast during storage.