Acetaldehyde Formation in Submerged Cultures on Non-film-forming Species of Saccharomyces

Three different yeasts of the species Saccharomyces cerevisiae ferment ethyl alcohol to acetaldehyde aerobically and produce “flor” character in a wine medium with submerged culture techniques. Three pounds per square inch gauge (psig) of oxygen instead of 15 psig of air permitted fermentations to proceed, though slightly slower in the series tested, and reaching slightly lower total aldehydes.