Abstract:
:The influence of fermentation temperature (from 15 to 35 degrees C) on a mixed strain population was studied. Mitochondrial DNA analysis was used to differentiate Saccharomyces cerevisiae strains and the frequency of each strain during the alcoholic fermentation was determined. The chemical analyses of resulting wines were carried out. The temperature determined how Saccharomyces strains developed and how effectively they fermented. Some strains performed better at high temperatures and others at low temperatures. The maximal population size was similar at all temperatures. At low temperatures, however, it was reached later though it remained constant throughout the alcoholic fermentation. On the other hand, viable cells decreased at high temperatures, especially at 35 degrees C. Obviously, the composition of the wines changed as the temperature of fermentation changed. At low temperatures, alcohol yield was higher. Secondary metabolites to alcoholic fermentation increased as the temperature increased. Glycerol levels were directly affected by temperature.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Torija MJ,Rozès N,Poblet M,Guillamón JM,Mas Adoi
10.1016/s0168-1605(02)00144-7subject
Has Abstractpub_date
2003-01-15 00:00:00pages
47-53issue
1eissn
0168-1605issn
1879-3460pii
S0168160502001447journal_volume
80pub_type
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