The influence of metal ions Mg and Ca on the fermentation process
2011
Bonin, S. | Stanislawczyk, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Zaklad Biotechnologii i Mikrobiologii Zywnosci
Magnesium is involved in many essentials physiological functions in cells and protects yeast against ethanol stress. There are any articles about the influence of magnesium on the process of wine fermentation of musts with high sugar concentration. In our previous work we observed the favourable influence of 240 mg/cubic dm magnesium on the fermentation of the musts with sugar concentration about 320 g/cubic dm. The results in present study show that the addition of 160 mg/ cubic dm magnesium to the musts causes higher amount of ethanol in wine, higher fermentation efficiency and yeast viability
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