Post 57 I did say I have a hypothesis about isoA being synthesized extracellularly. That would rely on higher alcohol production, so that may be some of the driving factor as well.
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Fair enough. In the beers I brew I’m looking to avoid IsoA so maybe we are talking about similar things in different context.
That could be. My original statement was that the open ferment drove the isoA, and like your data states fusel production and oxygen are directly related, so that has to also play a role in it also. More isoamyl alcohol, higher probability of it combining with acetic acid, which Oxygen can promote as well. That’s what led me to wonder if there is ester synthesis that occurs outside of the cell as a result of oxygenated precursors.
Also I believe don’t quote me on this, but can’t you synthesize IsoA with sulfur? I think that was the catalyst in my hypothesis for extracellular isoA synthesis.
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