Psychrotolerant Saccharomyces cerevisiae strains after an adaptation treatment for low temperature wine making

被引：29

作者：

Argiriou, T ^{[1
]}

Kaliafas, A ^{[1
]}

Psarianos, K ^{[1
]}

Kanellaki, M ^{[1
]}

Voliotis, S ^{[1
]}

Koutinas, AA ^{[1
]}

机构：

[1] UNIV PATRAS, DEPT CHEM, PATRAS, GREECE

来源：

PROCESS BIOCHEMISTRY | 1996年 / 31卷 / 07期

关键词：

D O I：

10.1016/S0032-9592(96)00016-7

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Four alcohol resistant strains isolated from a Greek vineyard plantation were examined for low temperature wine making. The strains found to be of Saccharomyces cerevisiae species. These yeasts were adapted by gradually establishing feeding and temperature conditions during yeast production. After adaptation these yeasts fermented must and prepared wines at relatively low temperatures in the range -2 to 5 degrees C. More specifically at -2 degrees C the strains Visanto-1 and AXAZ-1 produced wines of 9.9 and 10% v/v alcohol at 150 and 155 days, respectively. Copyright (C) 1996 Elsevier Science Ltd

引用

页码：639 / 643

页数：5

共 17 条

[1] NEW ALCOHOL RESISTANT STRAINS OF SACCHAROMYCES-CEREVISIAE SPECIES FOR POTABLE ALCOHOL PRODUCTION USING MOLASSES [J].