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Influence of heat shock on glycerol production in alcohol fermentation

Paper ID Volume ID Publish Year Pages File Format Full-Text
22328 43269 2007 5 PDF Available
Title
Influence of heat shock on glycerol production in alcohol fermentation
Abstract

The influence of single and double heat shocks induced during the exponential growth phase of the Saccharomyces cerevisiae fermentation of cultivar Sauvignon Blanc grape must was examined. Rapid temperature changes from 18°C to 34°C have been applied. The effect of the duration of exposure to a high temperature has been analyzed. By the applications of a single heat shock and a double heat shock, up to 8.2 g l−1 and 11.0 g l−1 glycerol have been produced, respectively. To prevent the evaporation of fine wine bouquet compounds during the temperature changes, reflux coolers on the top of bioreactors have been employed. By using this method, glycerol production was increased by up to 65%.

Keywords
wine fermentation; heat shocks; high glycerol production
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Influence of heat shock on glycerol production in alcohol fermentation
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 103, Issue 2, February 2007, Pages 135–139
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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