| Autor: | Bruno Blondin, Sylvie Dequin, Jean-Marie Sablayrolles, Virginie Ansanay-Galeote |
|---|---|
| Rok vydání: | 2001 |
| Předmět: |
0106 biological sciences
Wine 0303 health sciences Ethanol Fermentation kinetics biology Strain (chemistry) 030306 microbiology Saccharomyces cerevisiae food and beverages Bioengineering General Medicine Ethanol fermentation biology.organism_classification 01 natural sciences Applied Microbiology and Biotechnology 03 medical and health sciences Yeast in winemaking chemistry.chemical_compound Biochemistry chemistry Stationary phase 010608 biotechnology Food science Biotechnology |
| Zdroj: | Biotechnology Letters. 23:677-681 |
| ISSN: | 0141-5492 |
| DOI: | 10.1023/a:1010396232420 |
| Popis: | When 4% (v/v) ethanol was added progressively to two strains exhibiting different fermentative abilities, K1 (a commercial wine strain) and V5 (a strain derived of a wine yeast), the fermentation rate correlated directly to the ethanol concentration for both strains. In contrast, the effect of sudden addition of 2%, 4% or 6% (v/v) ethanol was different depending on the strain. While the same effect was observed for K1 whatever the way of ethanol addition, V5 required an adaptation period after the shock addition of ethanol. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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