Abstract
The dynamics of ethanol production of wine yeasts were examined in model experiments as well as in the winery. The ethanol concentration in young wines fermented by local strains of Saccharomyces cerevisiae, S. uvarumor Starmerella bacillaris (21, 2 and 2, respectively) did not vary considerably (c.v. 1.9 %). All of them produced significantly higher amount of ethanol than the type strain [ATCC 26108] of S. cerevisiae. However, their performance during the fermentation process diverged significantly. Thus the lag phase varied between 33 and 123 hours, while the time requested to produce half of the final ethanol concentration varied between 67 and 294 hours.
Highlights
The ethanol concentration in young wines fermented by local strains of Saccharomyces cerevisiae, S. uvarum or Starmerella bacillaris (21, 2 and 2, respectively) did not vary considerably
The lag phase varied between 33 and 123 hours, while the time requested to produce half of the since the pioneer works of Pasteur, and numerous papers have focused on the dynamics of yeasts during the wine fermentation elucidating the role of final ethanol concentration varied between 67 and 294 hours
The strain-dependent variations of the dynamics of ethanol production during the vinification process can be reliably characterized with second-order polynomial function (Table 3) that has significant predictive power (p
Summary
The ethanol concentration in young wines fermented by local strains of Saccharomyces cerevisiae, S. uvarum or Starmerella bacillaris (21, 2 and 2, respectively) did not vary considerably. All of them produced significantly higher amount carbon dioxide This process has been well studied 11 of ethanol than the type strain [ATCC 26108] of S. cerevisiae. Reverse relationship was revealed between the Lag phase and the ISEP (r2=0.858, p>0.01), and the circumstances of fermentation did affect this trend Based on their properties, S. uvarum and St. bacillaris strains applied nowadays in wine making have been positioned in the ranges of S. cerevisiae strains. We performed fermentations in laboratory models and semiindustrial scale to compare St. bacillaris and S. uvarum strains to S. cerevisiae, all isolated from the Tokaj (Hungary) region. The experimental data were analyzed with Baule-Mithrelich, Gompertz, hyperboloid, logistic, logarithmic, polynomial, and probit functions, and manual fitting in Descartes plots to reveal the usefulness of kinetic parameters of alcohol production in comparative studies
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