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, sa.4, ss.373-378, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 4
  • Basım Tarihi: 2002
  • Dergi Adı: WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.373-378
  • Anahtar Kelimeler: fermentation temperature, flavour formation, Kloeckera apiculata, Saccharomyces cerevisiae, wine, yeast growth, WINE YEASTS, VOLATILE COMPOSITION, GRAPE JUICE, GROWTH, STRAINS, AROMA, MUSTS, ACID, PH
  • Çukurova Üniversitesi Adresli: Evet

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.