Title: Effects of yeast strains and environmental conditions on formation of organic acids in must during fermentation
Abstract: The effects of yeast strains and environmental conditions on the formation of organic acids during fermentation were examined with pasteurized Koshu grape musts. Twenty strains of yeast influenced considerably the formation of succinic and acetic acids by fermentation. Succinic acid was formed in quantity by Saccharomyces cerevisiae IAM 4274 and Sacch. bailii NISL TK-1, and acetic acid by Candida krusei IAM 4801. Hansenula anomala IAM 4721 produced much citric acid in addition to acetic acid. Formation of succinic and acetic acids was affected by fermentation temperature, sugar concentration, and pH of the must and the yeast strain used, while lactic and citric acid levels in the finished wines were not influenced by these factors.
Publication Year: 1981
Publication Date: 1981-02-01
Language: en
Type: article
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Cited By Count: 39
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