Title: Yeasts growth and metabolic product in mixed fermentation
Abstract: The growth and influence of three types of non-Saccharomyces yeasts and Saccharomyces cerevisiae in mixed fermentation on wine flavor were studied in this paper.The results showed that the existence of non-Saccharomyces yeasts could reduce the fermentation ratio of S.cerevisiae.Furthermore,compared with mixed culture,continuous culture could enhance the survive of non-Saccharomyces yeasts;lower yield of acetic acid was achieved in mixed culture with K.thermotolerans and T.delbrueckii;incomplete fermentation characteristics was found in pure culture with H.uvarum and T.delbrueckii.The existence of non-Saccharomyces yeasts could increase ethyl acetate content in wine.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot