کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4370282 | 1616770 | 2006 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations](/preview/png/4370282.png)
Multistarter fermentations of Hanseniaspora uvarum, Torulaspora delbrueckii and Kluyveromyces thermotolerans together with Saccharomyces cerevisiae were studied. In grape musts with a high sugar content, mixed trials showed a fermentation behaviour and analytical profiles of wines comparable to or better than those exhibited by a pure culture of S. cerevisiae. Sequential trials of T. delbrueckii and K. thermotolerans revealed a sluggish fermentation, while those of H. uvarum exhibited an unacceptable increase in ethyl acetate content (175 ml l− 1). A low fermentation temperature (15 °C) of multistarter trials of H. uvarum resulted in a stuck fermentation that was not due to a deficiency of assimilable nitrogenous compounds since lower amounts of these compounds were used. Sequential fermentation carried out by H. uvarum at 15 °C confirmed the high production of ethyl acetate. The persistence and level of non-Saccharomyces yeasts during multistarter fermentations under stress conditions (high ethanol content and/or low temperature) can cause stuck fermentations.
Journal: International Journal of Food Microbiology - Volume 108, Issue 2, 25 April 2006, Pages 239–245