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首页> 外文期刊>Food science and technology research >Influence of Temperatures and Fermentation Behaviour of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae Associated with Winemaking
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Influence of Temperatures and Fermentation Behaviour of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae Associated with Winemaking

机译：温度和发酵行为的影响对柳杉混合培养的影响。与酿酒相关的土星和酿酒酵母

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Up to now, this has been the first study in which the influences of fermentation temperature on the yeast growth and the production of yeast-derived volatile compounds during the fermentation of Emir grape must at various temperatures were examined. The results demonstrate that the fermentation temperature plays an important role compared to all tested variables. Fermentations were completed in 6, 8 and 14 days at 12, 18 and 24℃, respectively. Increase in temperature resulted in an increase in glycerol, total acidity, acetic and tartaric acid, 2-methyl butanol, propan-1-ol, isobutanol, acetaldehyde and acetone, but in a decrease in ethanol, malic and citric acid, isoamyl acetate, ethyl acetate, isobutyl acetate, ethyl butyrate and ethyl hexanoate. Moreover, these mixed culture fermentations formed higher amounts of isoamyl acetate in comparison with pure culture of S. cerevisiae. According to chemical composition and volatile compounds the differences between obtained wines were found generally significant.
机译：迄今为止，这是第一项研究，其中考察了在不同温度下埃米尔葡萄发酵过程中发酵温度对酵母生长和酵母衍生挥发性化合物产生的影响。结果表明，与所有测试变量相比，发酵温度起着重要作用。分别在12、18和24℃下分别在6、8和14天完成发酵。温度升高导致甘油，总酸度，乙酸和酒石酸，2-甲基丁醇，丙-1-醇，异丁醇，乙醛和丙酮增加，但乙醇，苹果酸和柠檬酸，乙酸异戊酯，乙酸乙酯，乙酸异丁酯，丁酸乙酯和己酸乙酯。而且，与酿酒酵母的纯培养物相比，这些混合培养物发酵形成更高量的乙酸异戊酯。根据化学成分和挥发性化合物，发现所得葡萄酒之间的差异通常很明显。

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