Improvement of yeast performance by application of fed-batch fermentations in enology | Améliorarion de la performance des levures oenologiques avec la méthod fed-batch
2014
Frohman, Ch., Takasago International Corporation, Rockleigh, NJ (USA) | Widmer, D. | Mira de Orduña Heidinger, R.
High must sugar concentrations lead to a hyperosmotic stress response in Saccharomyces cerevisiae increasing the formation of acetic acid and acetaldehyde, as well as the risk of fermentation failures. This work compared the traditional batch fermentation of a very high sugar containing grape juice (340 g/l) with a fed-batch fermentation where the same juice was added at such rates as to keep sugar concentrations constant at 50 g/l during the fermentation. In both treatments, the final ethanol concentrations were similar, but higher ethanol formation rates were obtained in the fed-batch fermentations that were associated with increased yeast viability. Significantly less acetic acid and acetaldehyde remained after fed-batch fermentations. The implementation of fedbatch fermentations at low and constant substrate concentrations may be a suitable technique for increasing fermentation success and efficiency and decreasing byproduct formation in alcoholic fermentations by S. cerevisiae. Current studies at Changins will further investigate the application of this technique and its automation.
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