squire Posted July 13, 2013 Share Posted July 13, 2013 According to the auditors Capone didn't own anything nor did he have any income . . . on paper. Link to comment Share on other sites More sharing options...
SmoothAmbler Posted July 14, 2013 Share Posted July 14, 2013 AGarrison, I did read that in some of his press stuff too. I thought it was cool that he brought the old times together. If you are going to make a moonshine type product, some real guys would be helpful to start. Link to comment Share on other sites More sharing options...
Leopold Posted July 18, 2013 Share Posted July 18, 2013 RArnold, the first cite I could find is entitled Wort Composition and Beer Flavor: The Influence of Some Amino Acids on the Formation of Higher Aliphatic Alcohols and Esters, Simon Engan, Nov. 1969 Journal of Institute of Brewing.They adding increasing amounts of pure glucose to all-malt worts (up to 50% glucose), and found that ethyl acetate formation increased slightly, and Amyl Alcohols really went through the roof. The rest of the study shows how to temper these reactions by adding various amino acids.I'll keep looking for more direct info. for you. It appears at first glance that Amyl Alcohol production is the real issue, rather than ethyl acetate, even though EA levels did go up as the sugar concentration increased. But again, this is only 50% sucrose and 50% brewer's wort, so it's not an exact parallel to what we were discussing in terms of table sugar fermentations.Cheers. And by the way, I find your yeast work in TX to be fascinating. Link to comment Share on other sites More sharing options...
Leopold Posted July 20, 2013 Share Posted July 20, 2013 Ok, I found the cite.Sugar Uptake and Subsequent Ester and Higher Alcohol Production by Saccharomyces Cerevisiae; J. Institute of Brewing, Sept. 1998, pp. 255-264; Younis & the legendary Graham StewartFrom article:The purpose ofthis study was to determine and compare the levels ofproduction of several esters and higher alcohols, under constant fermentation conditions using several brewing strains of Saccharomyces cerevisiae, when either glucose, fructose or maltose was employed as the sole carbohydrate source in shaking flask fermentations. Wort fermentations were also undertaken. Levels of ester-synthesising enzymes present in glucose and maltose grown cells were also investigated.They found that out of all the sugars fermented, the sugar that released less (in most cases, far less) ethyl acetate, isoamyl acetate, propanol, and isobutanol was maltose.Glucose yielded higher amounts of those congeners across the board. Hope this helps. Cheers. Link to comment Share on other sites More sharing options...
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