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Aroma: Alcoholic or Solvent-like
A strong alcoholic or solvent-like aroma can be caused by the presence of longer-chain fusel and phenolic alcohols or ethyl acetate.
- Longer-chain alcohols are produced during high-temperature fermentations.
- The presence of complex alcohols can occur if the yeast is too weak to break down the more complex alcohols.
- Insufficient aeration may cause the yeast to process the fatty acids in the trub, contributing to the production of complex alcohols.
- A solvent-like aroma in the beer can be caused by ethyl acetate. This substance can be caused either by wild yeast or the yeast strain used.
- Ferment the wort under cooler temperatures.
- Use a strong, healthy yeast strain that is suited to the style of beer being made.
- Ensure sufficient aeration occurs when transferring the wort into the fermenter, prior to pitching the yeast.
- Maintain sanitary conditions.