FORMATION OF ETHYL ACETATE IN FERMENTATION WITH BREWER'S YEAST. II. KINETICS OF FORMATION FROM ETHANOL AND INFLUENCE OF ACETALDEHYDE
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Open Access
- 4 March 1962
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 68 (2) , 188-196
Abstract
A study has been made on the influence of various concentrations of ethanol and acetaldehyde on the formation of ethyl acetate in alcoholic fermentation with Saccharomyces cerevisiae of a synthetic medium with glucose as carbon source. The ethanol concentration of the medium has a decided effect on the rate of ethyl acetate formation. The rate is determined on the basis of the ethanol concentration according to the Briggs-Haldane theory. For different pH values within the range of 4.6-5.0, Haldane's constant and the maximum rate of ethyl acetate formation have been determined, and a theoretical relation between ethyl acetate formation and ethanol concentration at given values of Haldane's constant and of the maximum rate has been derived. The addition of acetaldehyde to the medium does not increase the formation of ethyl acetate.Keywords
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