当前位置: X-MOL 学术Foods › 论文详情
Effect of Isomixing on Grape Must Fermentations of ATF1-Overexpressing Wine Yeast Strains.
Foods ( IF 4.092 ) Pub Date : 2020-06-02 , DOI: 10.3390/foods9060717
Niël van Wyk,Florian Michling,Dennis Bergamo,Sylvia Brezina,Isak S Pretorius,Christian von Wallbrunn,Jürgen Wendland

Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing ATF1 alleles under two different promoters (either PGK1 or HXT7) to four styles of grape must fermentations; we then assessed the effect of constantly stirring a must fermentation (isomixing). The four different fermentation setups were as follows: isomixed, closed in an ANKOM Rf Gas productions system; isomixed, open in a stirred tall tube cylinder; static, closed constituting a conventional fermentation in a wine bottle equipped with an airlock and static; and static, open in a tall tube cylinder (without stirring). We report on major fermentation parameters and the volatile aroma compositions generated in the finished wines. The primary fermentations of the strains subjected to constant stirring finished after 7 days, whereas the static fermentations reached dryness after 19 days. The wines derived from isomixed fermentations produced approximately 0.7% less ethanol compared to the unstirred fermentations. The speed that the isomixed fermentation took to reach completion may provide an alternative to static fermentations in the preparation of base wines for sparkling wine production. The observed increase of volatiles of isomixed fermentations merits further investigation.
更新日期:2020-06-02

 

全部期刊列表>>
材料学研究精选
胸腔和胸部成像专题
自然科研论文编辑服务
ACS ES&T Engineering
ACS ES&T Water
屿渡论文,编辑服务
杨超勇
周一歌
华东师范大学
南京工业大学
清华大学
中科大
唐勇
跟Nature、Science文章学绘图
隐藏1h前已浏览文章
中洪博元
课题组网站
新版X-MOL期刊搜索和高级搜索功能介绍
ACS材料视界
x-mol收录
福州大学
南京大学
王杰
南科大
左智伟
湖南大学
清华大学
王小野
中山大学化学工程与技术学院
试剂库存
天合科研
down
wechat
bug