The effect of fermentation temperature on the growth kinetics of wine yeast species.

Sener A; Canbas A; Unal M U

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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种生长动力学的影响。

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The effect of fermentation temperature (18 and 25 degrees C) on kinetic and yield parameters of ethanol fermentation by Saccharomyces cerevisiae Zymaflore VL1 and S. cerevisiae Uvaferm CM was examined using the white Emir grape that is grown in the Nevsehir-Urgup 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 degrees C.

机译：使用在土耳其内夫谢希尔-于尔古普地区种植的白色埃米尔葡萄，研究了发酵温度（18和25摄氏度）对酿酒酵母Zymaflore VL1和酿酒酵母Uvaferm CM乙醇发酵动力学和产量参数的影响。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。小组更喜欢由Uvaferm CM在18摄氏度发酵的葡萄酒。

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来源
《Turkish Journal of Agriculture & Forestry》 |2007年第5期|共6页
作者
Sener A; Canbas A; Unal M U;
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原文格式 PDF
正文语种 eng
中图分类农业科学;
关键词
fermentation; grapes; kinetics; sensory evaluation; temperature; winemaking; wines;

机译：发酵;葡萄;动力学;感官评估;温度;酿酒;酒;

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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. 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

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
3. Effect of Deletion and Overexpression of Tryptophan Metabolism Genes on Growth and Fermentation Capacity at Low Temperature in Wine Yeast [J] . Maria Lopez-Malo, Estefani Garcia-Rios, Rosana Chiva Biotechnology Progress . 2014,第4期

机译：色氨酸代谢基因的缺失和表达对葡萄酒酵母低温生长和发酵能力的影响。
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

机译：从自发发酵梨葡萄酒中分离酿酒酵母YDJ05和结合发酵过程中酵母生长动力学研究
5. Sensitivity of Wine-associated Acetic Acid Bacteria to Sulfur Dioxide and Their Effects on Yeast Fermentation during Winemaking [D] . Zuchero, Matthew David. 2018

机译：酒中乙酸细菌对二氧化硫的敏感性及其对酿酒过程中酵母发酵的影响
6. Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines [O] . Gillian M. Heard, Graham H. Fleet 1985

机译：接种葡萄酒发酵过程中天然酵母菌群的生长
7. Effect of deletion and overexpression of tryptophan metabolism genes on growth and fermentation capacity at low temperature in wine yeast [O] . López Malo, María, García Ríos, Estéfani, Martí Raga, María, 2014

机译：色氨酸代谢基因的缺失和过表达对酿酒酵母低温生长和发酵能力的影响
8. Construction of a Wine Yeast Strain Capable of Malolactic Fermentation [R] . Eccleshall, T. R., Blanding, J. H. 1989

机译：一种能够进行乳酸发酵的葡萄酒酵母菌株的构建

The effect of fermentation temperature on the growth kinetics of wine yeast species.

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