Читать книгу Handbook of Enology, Volume 2 - Pascal Ribéreau-Gayon - Страница 56

Small quantities (25–350 mg/l) of arabitol are also known to be formed by yeast (Table 2.3). This compound has five alcohol functions and is directly derived from arabinose. Small quantities may also be produced by lactic acid bacteria and larger quantities by B. cinerea.