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The acids of alcoholic beverages are largely those present in the raw materials but the concentrations of some may be changed by yeast action during fermentation. In addition a number of other acids are formed by the yeasts often as by-products of main metabolic pathways. The inter-relationships of organic acid and amino-acid metabolism, yeast growth and formation of fusel alcohols are discussed.
G. C. Whiting (Thu,) studied this question.