STUCK WINE FERMENTATIONS - EFFECT OF KILLER SENSITIVE YEAST INTERACTIONS

被引:29
作者
CARRAU, FM [1 ]
NEIROTTI, E [1 ]
GIOIA, O [1 ]
机构
[1] UNIV REPUBLICA,FAC SCI,MICROBIOL LAB,MONTEVIDEO,URUGUAY
来源
JOURNAL OF FERMENTATION AND BIOENGINEERING | 1993年 / 76卷 / 01期
关键词
D O I
10.1016/0922-338X(93)90056-E
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Mixed-strain fermentations were carried out with different proportions of killer/sensitive yeasts. It was observed that stuck and sluggish fermentations due to killer/sensitive strain interaction depended on: a. the killer/sensitive yeast proportion at the start of fermentation, b. the concentration of nitrogen source in the grape must, and c. the presence of bentonite during fermentation. The effect of the addition of active carbon and commercial yeast cell walls to sluggish fermentation media was also studied.
引用
收藏
页码:67 / 69
页数:3
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