Izvorni znanstveni članak
The Influence of Treatment of Saccharomyces cerevisiae Inoculum with a Magnetic Field on Subsequent Grape Must Fermentation
M. Berlot
; Faculty for Chemistry and Chemical Technology, Department of Chemical, Biochemical and Ecology Engineering, University of Ljubljana, Aškerčeva 5, SI-1115 Ljubljana, Slovenia
T. Rehar
; Faculty for Chemistry and Chemical Technology, Department of Chemical, Biochemical and Ecology Engineering, University of Ljubljana, Aškerčeva 5, SI-1115 Ljubljana, Slovenia
D. Fefer
; Faculty of Electrical Engineering, Dep.of Measurement and Robotics, Tržaška 25, 1000 Ljubljana, Slovenia
M. Berovic
; Faculty for Chemistry and Chemical Technology, Department of Chemical, Biochemical and Ecology Engineering, University of Ljubljana, Aškerčeva 5, SI-1115 Ljubljana, Slovenia
Sažetak
168-hour old Saccharomyces cerevisiae wine yeast cells on Petri dishes were exposed to a homogenous static magnetic field of 140 mT for periods of 24, 48 or 72 hours and then used as inoculum for the alcoholic fermentation of Malvasia grape must. The exposure to the magnetic field improved the fermentation process kinetics. Biomass and ethanol yields of fermentations inoculated with treated inoculum were higher than those in the control fermentation, which was inoculated with an untreated inoculum. Treatment of the inoculum with the magnetic field also led to faster consumption of glucose. Higher levels of ethanol, acetaldehyde, 1-propanol, 2-butanol, isoamil alcohol and lactic acid were detected. Faster consumption of tartaric acid was indicated, while no effect was
identified in malic acid consumption.
Ključne riječi
Saccharomyces cereviseae; inoculum magnetic field; wine fermentation
Hrčak ID:
112352
URI
Datum izdavanja:
19.12.2013.
Posjeta: 1.115 *