The effect of fermentation temperature on the growth kinetics of wine yeast species

SENER A., Canbaş A., ÜNAL M. Ü.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, cilt.31, sa.5, ss.349-354, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 31 Sayı: 5
  • Basım Tarihi: 2007
  • Doi Numarası: 10.3906/tar-0609-4
  • Dergi Adı: TURKISH JOURNAL OF AGRICULTURE AND FORESTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.349-354
  • Çukurova Üniversitesi Adresli: Evet

Özet

The effect of fermentation temperature (18 and 25 degrees C) on kinetic and yield parameters of ethanol fermentation by Saccharomyces cerevisiae (Zymaflore VL1) and Saccharomyces cerevisiae (Uvaferm CM) was examined using the white Emir grape that is grown in the Nevsehir-Urgup region of Turkey. Growth of both yeast species varied according to temperature. Kinetic and yield parameters were both temperature dependent. Sensory evaluation showed that the taste panel was able to discern the wines fermented by Uvaferm CM and Zymaflore VL1 at different temperatures. The panel preferred the wine fermented by Uvaferm CM at 18 degrees C.