The glycerol and ethanol production kinetics in low-temperature wine fermentation using Saccharomyces cerevisiae yeast strains
The glycerol and ethanol production kinetics in low-temperature wine fermentation using Saccharomyces cerevisiae yeast strains
复制标题
使用酿酒酵母菌株进行低温葡萄酒发酵的甘油和乙醇生产动力学
DOI：
10.1111/ijfs.13910
复制
发表时间：
2019
影响因子：
3.3
通讯作者：
Du Gang
中科院分区：
文献类型：
--
作者：
Gao Yu Ting;Zhang Yu Shu;Wen Xiang;Song Xiao Wan;Meng Dan;Li Bing Juan;Wang Mei Yan;Tao Yong Qing;Zhao Hui;Guan Wen Qiang;Du Gang
Increasing glycerol production in low-temperature wine fermentation is of concern for winemakers to improve the quality of wines. The objective of this study was to investigate the effect of 10 differentSaccharomyces cerevisiaeon the kinetics of production of glycerol, ethanol and the activities of glycerol-3-phosphate dehydrogenase (GPD) and alcohol dehydrogenase (ADH) in low-temperature fermentation. Ethanol production was influenced by temperature, and it was slightly higher at 13 °C than at 25 °C. Glycerol yields were significantly affected by both temperature and strains. More glycerol was produced at 25 °C than at 13 °C because the activity of GPD was higher at 25 °C than at 13 °C. Glycerol production of the different yeast strains was up to 3.19 and 3.18 g L−1at 25 and 13 °C, respectively. Therefore, isolating the yeast strains with high glycerol production and adaptation to low-temperature fermentation is still the best method in winemaking.
