Article ID Journal Published Year Pages File Type
22328 Journal of Bioscience and Bioengineering 2007 5 Pages PDF
Abstract

The influence of single and double heat shocks induced during the exponential growth phase of the Saccharomyces cerevisiae fermentation of cultivar Sauvignon Blanc grape must was examined. Rapid temperature changes from 18°C to 34°C have been applied. The effect of the duration of exposure to a high temperature has been analyzed. By the applications of a single heat shock and a double heat shock, up to 8.2 g l−1 and 11.0 g l−1 glycerol have been produced, respectively. To prevent the evaporation of fine wine bouquet compounds during the temperature changes, reflux coolers on the top of bioreactors have been employed. By using this method, glycerol production was increased by up to 65%.

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Physical Sciences and Engineering Chemical Engineering Bioengineering
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