The production of low-alcohol wines by aerobic yeasts

Erten H., Campbell L.

JOURNAL OF THE INSTITUTE OF BREWING, cilt.107, sa.4, ss.207-215, 2001 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 107 Sayı: 4
  • Basım Tarihi: 2001
  • Doi Numarası: 10.1002/j.2050-0416.2001.tb00092.x
  • Dergi Adı: JOURNAL OF THE INSTITUTE OF BREWING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.207-215
  • Anahtar Kelimeler: aerobic yeasts, low alcohol wine, Pichia, Williopsis, SUGARS
  • Çukurova Üniversitesi Adresli: Evet

Özet

Aerobic yeasts of the genera Pichia and Williopis are commonly regarded as spoilage yeasts of beer and wine by causing turbidity, a surface film of yeast growth and often an excessive estery flavour. However, their ability to utilise sugars oxidatively for cell growth with the production Of estery and other flavours of wine with only minimal production of ethanol suggests a method for the production of low-alcohol wines of pleasant "fermented" flavour without the need for additional equipment to remove alcohol by dialysis, reverse osmosis or distillation, or without the excessive sweetness remaining from arrested fermentation.