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Summary

The major objective of the present work was to compare the kinetic study of alcoholic fermentations conducted in the presence of wheat supported biocatalysts in laboratory scale and in a scale-up system of 80 L and to compare these results with those reported in literature. The kinetic study of fermentation processes was accomplished with the technique of reversed flow gas chromatography (RFGC), which is a version of inverse gas chromatography. The wine yeast species used was Saccharomyces cerevisiae AXAZ-1, and fermentations were conducted between 20 and 2°C. At low temperatures, maximal ethanol productivity and fermentation rate were reduced. The rate constants, determined through a mathematical model obtained from RFGC, were higher in the laboratory scale comparing to the scale-up system at the temperatures of 20 and 15°C. However, with the reduction of temperature, both systems presented almost similar values proving the great fermentative ability of immobilized cells even at extremely low temperatures. Activation energies of the alcoholic fermentations in the two systems presented their higher values at the second phase (stationary) compared to those observed at the other two phases (growth and decline).

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.ajbio. 20130102.11 23. Osho A : Ethanol and sugar tolerance of wine yeasts isolated from fermenting cashew apple juice . Afr J Biotechnol 4

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. This could be a limitation of industrial MCFA application against refermentation, since this wine yeast is often responsible for spoilage of sweet wines (Alonso et al., 2015). In this investigation, MCFA mixture as a sole yeast-inhibitor seemed to be

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; Swiss wine yeast; cloudy wine, South Africa; apple juice, mayonnaise and vinegar containing products, The Netherlands; vinegar, Spain; sour red wine, USA; Brazilian orange juice concentrate; sorghum-brandy mash; Worcester sauce; lees of pear must; honey

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, J.H. and Pretorius , S. ( 2007 ). Modulation of volatile sulfur compounds by wine yeast . Applied Microbiology and Biotechnology

Open access