Effect of Nicotinic Acid and Sugar Concentration of Grape Juice and Temperature on Accumulation of Acetic Acid during Yeast Fermentation

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概要

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• Growth and acetate accumulation during grape juice fermentation by a strain of Saccharomyces cerevisiae has been examined with and without the addition of nicotinic acid over a temperature range and in response to sugar concentration. Acetate accumulation was stimulated by nicotinic acid without affecting yeast growth rate or yield of biomass. Between 15 and 30℃ acetate accumulation was directly related to the amount of yeast growth. At 10℃ yeast growth was inhibited and acetate accumulation stimulated without further stimulation by nicotinic acid. Glucose concentrations above 160 g/l inhibited yeast growth increased acetate concentration in the ferment and was stimulated by nicotinic acid. The physiological response of yeast growth inhibited by temperature or sugar level appears to cause acetate accumulation by different mechanisms.

• 公益社団法人日本生物工学会の論文
• 1984-12-25

著者

• Cowley Peter

  The Australian Wine Research Institute

• MONK PAUL

  The Australian Wine Research Institute

関連論文

• Effect of Nicotinic Acid and Sugar Concentration of Grape Juice and Temperature on Accumulation of Acetic Acid during Yeast Fermentation

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