Which compound is resposible for the smell while culturing yeast?
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Fusel oils – Formed by the decomposition ofamino acids by the yeast. This includes 2,3-Butanediol which is formed by yeast-consuming diacetyl, the compound that gives Chardonnay and other wines a "buttery" aroma, reducing it first to acetoin and then to the more neutral-smelling 2,3-Butanediol.
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