On Various Factors Affecting Formation of Isobutanol and Isoamyl Alcohol during Alcoholic Fermentation

In the previous reports, we remarked that the ratio of isoamyl alcohol content (includes active amyl alcohol) to that of isobutanol (A/B ratio) in the alcoholic beverage made from grain is lower than that from fruit juice. In this rseport, the reason why these differences occur was examined. It was certain that the differences of amino acids content and yeast strain used for fermentation are the most effective factors affecting the difference of A/B ratio among alcoholic beverages.