A method for reduction of fusel oils in alcoholic beverages by substituting wild type yeast strains with genetically engineered yeast strains which lack one or both of the genes encoding the branched-chain amino acid aminotransferases (BCAT). A method for production of alcoholic beverages containing a low amount of fusel oils, using genetically engineered Saccharomyces cerevisiae eca39 DELTA , eca40 DELTA and eca39 DELTA .40 DELTA strains is preferred.
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