Technological properties of some wine yeast isolated during the fermentation of Emir and Kalecik Karasi grapes
2003
Nurgel, C. | Erten, H. | Cabaroglu, T. | Selli, S.(Cukurova Univ., Faculty of Agriculture, Adana (Turkey). Div. of Food Engineering)
This study was carried out to investigate the technological properties of some strains of wine yeast saccharomyces cerevisiae isolated during the fermentation of Emir and Kalecik Karasi wine grapes. The technological characteristics were fermentation rate, production of ethanol and volatile acidity, high sugar tolerance, killer activity, sulphur dioxide tolerance, growth at low and high temperatures. Results showed that the yeast E5 isolated from Emir fermentation and the yeast KK6 isolated from Kalecik Karasi fermentation had better technological properties compared to other yeasts
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