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, cilt.18, ss.373-378, 2002 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 18 Konu: 4
  • Basım Tarihi: 2002
  • Dergi Adı: WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
  • Sayfa Sayıları: ss.373-378

Özet

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.