Heat shock on Saccharomyces cerevisiae inoculum increases glycerol production in wine fermentation

A heat shock was applied to Saccharomyces cerevisiae: a change from 18°C to 45°C over 5 min and then maintenance at later temperature for 20 min followed by cooling to 18°C. Such a treated inoculum, when used in an alcoholic fermentation of Welsch Riesling grape must at 18°C, gave up to 12 g glycero...

Full description

Saved in:
Bibliographic Details
Published in:Biotechnology letters 2007-06, Vol.29 (6), p.891-894
Main Authors: Berovic, Marin, Herga, Marko
Format: Article
Language:English
Subjects:
alcoholic fermentation
Biological and medical sciences
Biomass
Biotechnology
cooling
Fermentation
Fundamental and applied biological sciences. Psychology
Fungi
Glycerol
Glycerol - metabolism
grape must
heat
Heat shock
Hot Temperature
Inoculum
Musts
Saccharomyces cerevisiae
Saccharomyces cerevisiae - metabolism
Saccharomyces cerevisiae - physiology
Temperature
Time Factors
Vitaceae
Wine
Wine - microbiology
winemaking
Wines
Yeast
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:A heat shock was applied to Saccharomyces cerevisiae: a change from 18°C to 45°C over 5 min and then maintenance at later temperature for 20 min followed by cooling to 18°C. Such a treated inoculum, when used in an alcoholic fermentation of Welsch Riesling grape must at 18°C, gave up to 12 g glycerol l⁻¹ This is a new and easy method for high glycerol production in large scale wine production.
ISSN:0141-5492
1573-6776
DOI:10.1007/s10529-007-9337-2