Effects of Yeast Strains and Environmental Conditions on Formation of Organic Acids in Must during Fermentation : Studies on Organic Acids in Grape Must and Wine (III) :

• SHIMAZU,YOSHIMI

  Central Research Laboratories of Kikkoman Corporation

• WATANABE,MASAZUMI

  Central Research Laboratories of Kikkoman Corporation

抄録

The effects of yeast strains and environmental conditions on the formation of organic acids during fermentation were examined with pasteurized Koshu grape musts. Twenty strains of yeast influenced considerably the formation of succinic and acetic acids by fermentation. Succinic acid was formed in quantity by Saccharomyces cerevisiae IAM 4274 and Sacch. bailii NISL TK-1,and acetic acid by Candida krusei IAM 4801. Hansenula anomala IAM 4721 produced much citric acid in addition to acetic acid. Formation of succinic and acetic acids was affected by fermentation temperature, sugar concentration, and pH of the must and the yeast strain used, while lactic and citric acid levels in the finished wines were not influenced by these factors.

収録刊行物

• Journal of fermentation technology

  Journal of fermentation technology 59 (1), 27-32, 1981-02-25

  Society of Fermentation Technology, Japan

詳細情報

• CRID: 1540009770415737728
• NII論文ID: 110002691456
• NII書誌ID: AA00698096
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/11077020
• 本文言語コード: en
• データソース種別:
  • NDL-Digital
  • CiNii Articles