The so-called higher alcohols are the general name of alcohols with more than 3 carbon atoms, commonly known as fusel oil. Higher alcohol is one of the main by-products in thebeer fermentation processand an important substance that constitutes the beer flavor. , And one of the sources of peculiar smell
The proper composition and content of higher alcohols can not only promote the full aroma and taste of beer, but also increase the coordination and mellowness of beer taste.
If the higher alcohol content exceeds 100mg/L, the beer taste and aroma will deteriorate. Too high higher alcohol content often makes the drinker easy to get drunk.
One. Higher alcohols produced in beer fermentation
1、Among the higher alcohols produced in beer fermentation, isoamyl alcohol (3-methylbutanol) has the highest content, accounting for more than 50% of the total higher alcohols.
2、Followed by active pentanol (2-methylbutanol), isobutanol and n-propanol. In addition, there are color alcohol, tyrosol, phenethyl alcohol and furfuryl alcohol.
3、The major influences on beer flavor are isoamyl alcohol and β-phenethyl alcohol, which together with ethyl acetate, isoamyl acetate, and phenethyl acetate are the main components of beer flavor.

2. Factors affecting the formation of higher alcohols in beer
（1）Yeast strains: strains with high fermentation degree can form more higher alcohols, and suitable strains must be selected; the more vigorous yeast proliferation, the more higher alcohols are formed.
（2）Wort ingredients: wort contains sufficient amino acids and easily fermentable carbohydrates, because the synthesis system only produces a small amount of higher alcohols (the amino acid content in the wort is more appropriate to control 180±20mg/L). Too big, adding more sucrose, often leads to the lack of α-amino nitrogen in the wort, which will inevitably lead to the increase of higher alcohols; the higher the wort concentration, the more higher alcohols are formed.
（3）Addition amount of yeast  1.5～1.8×107/ml is suitable, the inoculation amount is high, the newly proliferated yeast cells are relatively small, which is beneficial to reduce the formation of higher alcohols. If the yeast cells multiply, more higher alcohols are easily formed , In actual production, the proliferation multiple of yeast is generally controlled within 4 times;
（4）Fermentation temperature: Excessively high dissolved oxygen in wort and high temperature fermentation will promote yeast propagation, which will increase the production of higher alcohols. Therefore, low temperature main fermentation and high temperature reduction of diacetyl can be used. Pressure fermentation is also beneficial to reduce the formation of higher alcohols;
（5）Fermentation method: Using combined tank fermentation (pre-fermentation is fermented in a conical tank, and post-fermentation is carried out in a traditional fermentation tank), the total amount of higher alcohols will increase by 20-25% compared to ordinary fermentation methods. No matter what method is adopted, all measures to accelerate the main fermentation will increase the content of higher alcohols.
For more information, please pay attention to us Shandong ZunhuangBrewing EquipmentCo., Ltd.（www.zhbrew.com)wholeheartedly provides customers with personalized customized services and overall solutions.