Influence of Heat Shock on Glycerol Production in Alcohol Fermentation(BREWING AND FOOD TECHNOLOGY)

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概要

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• The influence of single and double heat shocks induced during the exponential growth phase of the Saccharomyces cerevisiae fermentation of cultivar Sauvignon Blanc grape must was examined. Rapid temperature changes from 18℃ to 34℃ have been applied. The effect of the duration of exposure to a high temperature has been analyzed. By the applications of a single heat shock and a double heat shock, up to 8.2 gl^<-1> and 11.0 gl^<-1> glycerol have been produced, respectively. To prevent the evaporation of fine wine bouquet compounds during the temperature changes, reflux coolers on the top of bioreactors have been employed. By using this method, glycerol production was increased by up to 65%.

• 公益社団法人日本生物工学会の論文
• 2007-02-25

著者

• Berovic Marin

  Department Of Chemical Biochemical And Environmental Engineering Faculty Of Chemistry And Chemical T

• Pivec Aleksandra

  Scientific Research Centre Bistra Ptuj

• Kosmerl Tatjana

  Department of Enology, Biotechnical Faculty, Department of Food Technology, University of Ljubljana

• Wondra Mojmir

  Department of Enology, Biotechnical Faculty, Department of Food Technology, University of Ljubljana

• Celan Stefan

  Scientific Research Centre Bistra Ptuj

• Kosmerl Tatjana

  Department Of Enology Biotechnical Faculty Department Of Food Technology University Of Ljubljana

• Wondra Mojmir

  Department Of Enology Biotechnical Faculty Department Of Food Technology University Of Ljubljana

関連論文

• Influence of Heat Shock on Glycerol Production in Alcohol Fermentation(BREWING AND FOOD TECHNOLOGY)

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