Higher alcohol production

[UltraHighABV]

I hear alot about how high fermentation temps produce higher/fusel tasting alcohols. I assume this means longer chain alcohols (propanol butanol?) but I havent seen or cant find any evidence for this

does anyone know of any papers showing this is the case, or can link any mechanisms I can see where/how this occurs in the metabolic cycle?

??!!!?

!!?

 

[ajdelange]

I guess it's the Ehrlich pathway (Amino acid ---> Keto acid ---> aldehyde --> fusel) that's mostly responsible. Check http://aem.asm.org/content/74/8/2259.full

 

[UltraHighABV]

thanks!