ShareEffect of must fermentation temperature on minor products formed by cryo and noncryotolerant Saccharomyces cerevisiae strains.
Author(s) : CASTELLARI L., MAGRINI A., PASSARELLI P., ZAMBONELLI C.
Type of article: Article
Summary
Optimal fermentation temperature ranges from 18 to 24 deg C. At temperatures lower than 18 deg C, the non cryotolerant strains of S. cerevisiae produce more acetic acid. The capacity of cryotolerant strains to produce glycerol and succinic acid, and their capacity to synthetise malic acid are both reduced.
Details
- Original title: Effect of must fermentation temperature on minor products formed by cryo and noncryotolerant Saccharomyces cerevisiae strains.
- Record ID : 1997-0992
- Languages: English
- Source: Ital. J. Food Sci. - vol. 7 - n. 2
- Publication date: 1995
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Indexing
- Themes: Beverages
- Keywords: Yeast; Temperature; Oenology; Fermentation; Acetic acid
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