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FW: [Distillers] fusels

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  • Ackland, Tony (CALNZAS)
    From UPS ... ... From: Ups474@aol.com [mailto:Ups474@aol.com] Sent: Tuesday, 7 May 2002 2:28 To: Ackland, Tony (CALNZAS) Subject: Re: [Distillers] fusels Geez,
    Message 1 of 1 , May 6, 2002
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      From UPS ...

      -----Original Message-----
      From: Ups474@... [mailto:Ups474@...]
      Sent: Tuesday, 7 May 2002 2:28
      To: Ackland, Tony (CALNZAS)
      Subject: Re: [Distillers] fusels


      Geez, why didn't you just ask if you wanted numbers!
      This is for the Wyeast1056/whitelabs001 strain that is used for Sierra
      Nevada's pale ale:
      Ethyl acetate(mg/l): Amyl acetate(mg/l)
      at 60F =16 0.5
      at 68F 26 2.0
      at 75F 53 4.0
      Technically, ethyl acetate and amyl acetate are considered esters, not
      fusels, but they act the same in the still. Fusel oils are formed by the
      ferment of amino acids- not sugars. There are two types of fusel oils;
      aliphatic and phenol. The aliphatic have a straight line structure and are
      volatile- they have a warming alcoholic/solvent note with fruity tones. They
      lead to definate harshness. Phenol types are involatile, aromatic alcohols
      with a madicinal flavor. Lager yeasts fermented at the right temperature
      (cold) form less than half the fusel oils an ale yeast does at normal temp.
      (25mg/l against 70mg/l for an ale). All yeast start to increase fusel oil
      production when sugar concentrations above 16% (sp.gr.1.065) are used.
      Mutated and first generation (air-bubbled "lab-grown" yeast) tend to make
      more than recycled yeasts do- hence the Scotch distillers use of second hand
      yeast from the Dublin breweries). Does this help?
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