Relations between elevated temperatures and fermentation behaviour of Kloeckera apiculata and Saccharomyces cerevisiae associated with winemaking in mixed cultures

Erten H.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, vol.18, no.4, pp.373-378, 2002 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 4
  • Publication Date: 2002
  • Journal Name: WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.373-378
  • Keywords: fermentation temperature, flavour formation, Kloeckera apiculata, Saccharomyces cerevisiae, wine, yeast growth, WINE YEASTS, VOLATILE COMPOSITION, GRAPE JUICE, GROWTH, STRAINS, AROMA, MUSTS, ACID, PH
  • Çukurova University Affiliated: Yes

Abstract

One of the important factors affecting wine fermentation is temperature. The influence of elevated temperatures from 10 to 25 degreesC at 5 degreesC intervals on yeast growth and fermentation products were studied in mixed cultures of Kloeckera apiculata and Saccharomyces cerevisiae in grape juice. In the experiments carried out at 10 and 15 degreesC, K. apiculata grew and survived longer compared to trials conducted above 20 degreesC. In most cases, higher temperatures stimulated the production of higher alcohols but lowered the formation of esters and acetaldehyde.