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首页> 外文期刊>International journal of food science & technology >The glycerol and ethanol production kinetics in low-temperature wine fermentation using Saccharomyces cerevisiae yeast strains
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The glycerol and ethanol production kinetics in low-temperature wine fermentation using Saccharomyces cerevisiae yeast strains

机译：酿酒酵母酵母菌株在低温葡萄酒发酵中甘油和乙醇生产动力学

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摘要

Increasing glycerol production in low-temperature wine fermentation is of concern for winemakers to improve the quality of wines. The objective of this study was to investigate the effect of 10 different Saccharomyces cerevisiae on the kinetics of production of glycerol, ethanol and the activities of glycerol-3-phosphate dehydrogenase (GPD) and alcohol dehydrogenase (ADH) in low-temperature fermentation. Ethanol production was influenced by temperature, and it was slightly higher at 13 degrees C than at 25 degrees C. Glycerol yields were significantly affected by both temperature and strains. More glycerol was produced at 25 degrees C than at 13 degrees C because the activity of GPD was higher at 25 degrees C than at 13 degrees C. Glycerol production of the different yeast strains was up to 3.19 and 3.18 g L-1 at 25 and 13 degrees C, respectively. Therefore, isolating the yeast strains with high glycerol production and adaptation to low-temperature fermentation is still the best method in winemaking.
机译：酿酒师在提高葡萄酒质量方面关注的是低温葡萄酒发酵中甘油的增加。这项研究的目的是研究10种不同的酿酒酵母对低温发酵过程中甘油，乙醇生产动力学以及3-磷酸甘油脱氢酶（GPD）和醇脱氢酶（ADH）活性的影响。乙醇的生产受温度的影响，在13摄氏度时乙醇的产量略高于25摄氏度。乙醇的收率受温度和菌株的影响很大。在25°C时比在13°C时产生更多的甘油，因为25°C时GPD的活性高于13°C。不同酵母菌株在25°C和25°C时甘油的产量分别高达3.19和3.18 g L-1。分别为13摄氏度。因此，分离具有高甘油产量并适应低温发酵的酵母菌株仍然是酿酒中的最佳方法。

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