Effect of Yeasts on Botrytised Wine Making : Applicaiton of Botrytis cinerea in Wine Making(III)

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概要

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• The effect of yeasts on botrytised wine making was investigated using Kloeckera apiculata, Saccharomyces bailii and Saccharomyces cerevisiae var. vini. Addition of the yeast cells to botrytised must significantly stimulated secondary production of glycerol by Botrytis cinerea (secondary glycerol fermentation), and reduced the fromation of acetaldehyde and higher alcohols. S. cerevisiae var. vini predominantly produced ethyl alcohol in botrytised must with a high sugar content, while K. apiculata scarcely fermented high suger-must containing over 27.5% sugar. Appreciable depression of alcoholic fermentation with S. bailii and K. apiculata by high concentrations of sugar of blended botrytised must resulted in the decrease of assimilation of fructose by S. bailii and of the produciton of ethyl acetate by K. apiculata.An artificially botrytised noble wine of high quality was obtained by alcoholic fermentation of blended must composed of high concentrated grape must and botrytised must fermented by the yeasts.

• 公益社団法人日本生物工学会の論文
• 1980-06-25

著者

• Shimizu Yoshimi

  Central Research Laboratories Kikkoman Shoyu Co. Ltd.

• Watanabe Masazumi

  Central Research Laboratories Kikkoman Shoyu Co. Ltd.

関連論文

• Effects of Yeast Strains and Environmental Conditions on Formation of Organic Acids in Must during Fermentation : Studies on Organic Acids in Grape Must and Wine (III)
• Effect of Yeasts on Botrytised Wine Making : Applicaiton of Botrytis cinerea in Wine Making(III)
• Effect of Botrytis cinerea Cell Autolyzates on Wine : Application of Botrytis cinerea in Wine Making (II)
• Volatile Components Identified in the Acidic Fractions of Wines from Koshu and Zenkoji Grapes
• Effects of Fermentation Conditions and Aging Temperature on Volatile Ester Contents in Wine
• Investigation of Volatile Components in Wines from Koshu and Zenkoji Grapes

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