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)

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概要

• 論文の詳細を見る

• The effects of yeast strains and environmental conditions on the formation of organic acids during fermentation were examined with pasteurized Koshu grape musts. Twenty strains of yeast influenced considerably the formation of succinic and acetic acids by fermentation. Succinic acid was formed in quantity by Saccharomyces cerevisiae IAM 4274 and Sacch. bailii NISL TK-1,and acetic acid by Candida krusei IAM 4801. Hansenula anomala IAM 4721 produced much citric acid in addition to acetic acid. Formation of succinic and acetic acids was affected by fermentation temperature, sugar concentration, and pH of the must and the yeast strain used, while lactic and citric acid levels in the finished wines were not influenced by these factors.

• 公益社団法人日本生物工学会の論文
• 1981-02-25

著者

• Watanabe Masazumi

  Central Research Laboratories Of Kikkoman Corporation

• Watanabe Masazumi

  Central Research Laboratories Kikkoman Shoyu Co. Ltd.

• SHIMAZU YOSHIMI

  Central Research Laboratories of Kikkoman Corporation

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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