Selection and Fermentation Properties of Cryophilic Wine Yeasts
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概要
- 論文の詳細を見る
Two cryophilic strains, YM-84 and YM-126,were selected by a double-layer agar fermenting technique from 100 strains of the wine yeast, Saccharomyces cerevisiae. The viability (specific growth rate) and fermentability of the two selected strains at low temperatures (7 and 13℃) were superior to those of wine yeast strains W3 and OC-2,indicating the usefulness of the two strains as cryophilic wine yeasts. Experiments using the two selected strains at intermediate temperatures (22 and 30℃) showed that their fermentation cased prematurely and their ethanol yields were reduced.
- 公益社団法人日本生物工学会の論文
- 1993-06-25
著者
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SHINOHARA Takashi
The Institute of Enology and Viticulture, Yamanashi University
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Kishimoto Munekazu
Technology Department Sapporo Wines Ltd.
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Goto Shoji
The Institute Of Enology And Viticulture Yamanashi University
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SOMA EIICHI
Technology Department, Sapporo Wines Ltd.
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Soma Eiichi
Technology Department Sapporo Wines Ltd.
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Shinohara Takashi
The Institute Of Enology And Viticulture University Of Yamanashi
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Shinohara Takashi
The Institute Of Enology And Viticulture Yamanashi University
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