Heat shock on Saccharomyces cerevisiae inoculum increases glycerol production in wine fermentation
Heat shock on Saccharomyces cerevisiae inoculum increases glycerol production in wine fermentation
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DOI：
10.1007/s10529-007-9337-2
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发表时间：
2007-06-01
影响因子：
2.7
通讯作者：
Herga, Marko
中科院分区：
文献类型：
--
作者：
Berovic, Marin;Herga, Marko
对酿酒酵母进行了热休克：从18℃变化到45℃5分钟，然后在随后的温度下保持20分钟，然后冷却到18℃。这样的处理后的接种物，在18℃下用于威尔施雷司令葡萄的酒精发酵时，可以释放多达12克甘油L(-1)。为大规模葡萄酒生产中甘油的高产提供了一种新的、简便的方法。
A heat shock was applied to Saccharomyces cerevisiae: a change from 18 degrees C to 45 degrees C over 5 min and then maintenance at later temperature for 20 min followed by cooling to 18 degrees C. Such a treated inoculum, when used in an alcoholic fermentation of Welsch Riesling grape must at 18 degrees C, gave up to 12 g glycerol l(-1). This is a new and easy method for high glycerol production in large scale wine production.