Handbook of Enology, Volume 2. Pascal Ribéreau-Gayon

origin in wine varies according to fermentation conditions, especially yeast strain. In general, factors that increase the fermentation rate (yeast biomass, oxygenation, high temperature, and the presence of matter in suspension) also increase the formation of higher alcohols.

TABLE 2.1 Simple Alcohols Originating from Grapes and Yeast (Ribéreau‐Gayon et al., 1982)

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Formula	Name	Boilingpoint (°C)	Concentration(g/l)	Comments oralternative name
H−CH2OH	Methanol	65	0.1	Produced by hydrolysisof pectins, not fermentation
CH 3−CH2−OH	Ethanol	78	100
CH 3−CH2−CH2OH	1‐Propanol	97	0.03
CH 3−CHOH−CH3	2‐Propanol	82	Traces	Isopropyl alcohol
CH 3−CH2−CH2−CH2OH	1‐Butanol	117	Traces
	2‐Methyl‐1‐propanol	107	0.1	Isobutyl alcohol
	2‐Methyl‐2‐propanol	82	?
CH 3−CH2−CHOH−CH3	2‐Butanol	99	Traces
CH 3− CHOH−CHOH−CH3	2,3‐Butanediol	183	1
CH 3−CH2−CH2−CH2−CH2OH	1‐Pentanol	137	Traces
CH 3−CH2−CH2−CHOH−CH3	2‐Pentanol	119	Traces
CH 3−CH2−CHOH−CH2−CH3	3‐Pentanol	115	?
	3‐Methyl‐1‐butanol	131	0.2	Isoamyl alcohol
	2‐Methyl‐1‐butanol	129	0.05	Active amyl alcohol
	3‐Methyl‐2‐butanol	112	?
	cis‐3‐Hexen‐1‐ol	156		Present only in grapes withherbaceous odors
CH3−(CH2)4−CH2OH	1‐Hexanol	158	0.01
CH3−(CH2)3−CHOH−CH3	2‐Hexanol	138	?
CH3−(CH2)5−CH2OH	1‐Heptanol	177	Traces
CH 3−(CH2)4−CHOH−CH3	2‐Heptanol	160	?
CH 3−(CH2)6−CH2OH	1‐Octanol	194	?
CH 3−(CH2)5−CHOH−CH3	2‐Octanol	180	?
CH 3−(CH2)7−CH2OH	1‐Nonanol	212	?
CH 3−(CH2)6−CHOH−CH3	2‐Nonanol		?
CH 3−(CH2)8−CH2OH	1‐Decanol