Izvorni znanstveni članak
Saccharomyces cerevisiae Inoculum Heat Shock Treatment – New Method for Enhanced Glycerol Production in Wine
M. Berlot
; Department of Chemical and Biochemical Engineering Faculty of Chemistry and Chemical Engineering, University of Ljubljana Askerceva 5, 1000 Ljubljana, Slovenia
M. Berovič
; Department of Chemical and Biochemical Engineering Faculty of Chemistry and Chemical Engineering, University of Ljubljana Askerceva 5, 1000 Ljubljana, Slovenia
Sažetak
The present research was focused on developing a new method to enhance glycerol production for the benefit of ethanol reduction in alcohol fermentation of grape must metabolism using thermal shocks on inoculum suspension of Saccharomyces cerevisiae yeast cells. The influence of applied heat shocks at intervals of 10, 20 and 30 minutes at 45 °C is presented. The significance of this method is in the homogenization of the quality and efficiency of the resistible cells that survived thermal shock. They represent a new active biomass that includes also a memory effect of heat exposure that enables increasing the production of glycerol from 6.3 to 8.4 g L–1 at 18 °C and 7.8 to 10.3 g L–1 at 22 °C. In the same experiments, the concentration of ethanol decreased from 89 to 81 g L–1 at 18 °C and from 104 to 97 g L–1 at 22 °C.
These results represent a new and easily applicable method for high glycerol production at reduction of ethanol even in large scale.
Ključne riječi
Wine fermentation; heat shock; high glycerol production
Hrčak ID:
69860
URI
Datum izdavanja:
30.6.2011.
Posjeta: 864 *