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对酿酒酵母接种物进行热激处理可提高葡萄酒发酵过程中的甘油产量。

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

作者信息

Berovic Marin, Herga Marko

机构信息

Department of Chemical, Biochemical and Environmental Engineering, Faculty of Chemistry and Chemical Technology, University of Ljubljana, Askerceva 5, 1115, Ljubljana, Slovenia.

出版信息

Biotechnol Lett. 2007 Jun;29(6):891-4. doi: 10.1007/s10529-007-9337-2. Epub 2007 Mar 27.

DOI:10.1007/s10529-007-9337-2
PMID:17387435
Abstract

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

摘要

对酿酒酵母施加热激处理

在5分钟内从18℃升温至45℃，然后在该温度下维持20分钟，随后冷却至18℃。将这种经过处理的接种物用于18℃下威尔士雷司令葡萄汁的酒精发酵时，甘油产量可达12 g·L⁻¹。这是一种在大规模葡萄酒生产中高产甘油的新的简便方法。

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