The production of low-alcohol wines by aerobic yeasts


Erten H. , Campbell L.

JOURNAL OF THE INSTITUTE OF BREWING, cilt.107, ss.207-215, 2001 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 107 Konu: 4
  • Basım Tarihi: 2001
  • Doi Numarası: 10.1002/j.2050-0416.2001.tb00092.x
  • Dergi Adı: JOURNAL OF THE INSTITUTE OF BREWING
  • Sayfa Sayısı: ss.207-215

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.