The Effect of Fermentation Temperature on the Growth Kinetics of Wine Yeast Species

AYSUN ?ENER; AHMET CANBA?; M. üM?T üNAL

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The Effect of Fermentation Temperature on the Growth Kinetics of Wine Yeast Species

机译：发酵温度对葡萄酒酵母菌生长动力学的影响

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The effect of fermentation temperature (18 and 25 °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 Nev?ehir-ürgüp 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 °C.

机译：发酵温度（18和25°C）对酿酒酵母（Zymaflore VL1）和酿酒酵母（Uvaferm CM）进行乙醇发酵的动力学和产量参数的影响，使用的是在涅夫谢尔州土耳其的于尔居普地区。两种酵母的生长都随温度而变化。动力学和产率参数均与温度有关。感官评估表明，品味小组能够区分在不同温度下由Uvaferm CM和Zymaflore VL1发酵的葡萄酒。专家小组更喜欢由Uvaferm CM在18°C下发酵的葡萄酒。

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《Turkish Journal of Agriculture & Forestry》 |2007年第5期|共6页
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AYSUN ?ENER; AHMET CANBA?; M. üM?T üNAL;
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中图分类农业基础科学;
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1. The effect of fermentation temperature on the growth kinetics of wine yeast species. [J] . Sener A, Canbas A, Unal M U Turkish Journal of Agriculture & Forestry . 2007,第5期

机译：发酵温度对葡萄酒酵母菌种生长动力学的影响。
2. Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation [J] . Kemsawasd Varongsiri, Viana Tiago, Ardo Ylva, Applied Microbiology and Biotechnology . 2015,第23期

机译：氮源对酒精发酵过程中不同酿酒酵母菌种生长和发酵性能的影响
3. The glycerol and ethanol production kinetics in low-temperature wine fermentation using Saccharomyces cerevisiae yeast strains [J] . Gao Yu-Ting, Zhang Yu-Shu, Wen Xiang, International journal of food science & technology . 2019,第1期

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4. Isolation of Saccharomyces Cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation [C] . Dawei Zhang, Wenbin Dong, Lei Jin, International Conference on Advances in Materials and Manufacturing Processes . 2011

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5. Sensitivity of Wine-associated Acetic Acid Bacteria to Sulfur Dioxide and Their Effects on Yeast Fermentation during Winemaking [D] . Zuchero, Matthew David. 2018

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6. Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition Physiological Fitness and Influence in Final Wine Composition [O] . Javier Alonso-del-Real, María Lairón-Peris, Eladio Barrio, -1

机译：温度对酿酒酵母中酿酒酵母菌株对酿酒酵母菌株流行的影响：竞争生理适应性以及对最终葡萄酒成分的影响
7. Changes in Non-Volatile Compounds and Extracts of Wines Due to Yeast Species and Fermentation Temperature [O] . C. S. Ough, C. L. Winger 2017

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8. Construction of a Wine Yeast Strain Capable of Malolactic Fermentation [R] . Eccleshall, T. R., Blanding, J. H. 1989

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The Effect of Fermentation Temperature on the Growth Kinetics of Wine Yeast Species

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