Assessment criteria for Saccharomyces cerevisiae yeast culture in selection for biotechnological use
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Дата
2013
Науковий керівник
Укладач
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Анотація
Saccharomyces cerevisiae (Meyen ex E. C. Hansen) yeast cultures, isolated from local zone grape
cultivars, which are especially valuable for the biotechnology of winemaking during fermentation of
carbohydrates in grape must, were investigated. The main criteria for yeast selection are: quantity of produced
alcohol, and quality of wine including: flavour, taste, after-taste, ethanol concentration. Other important and
valuable parameters include: the concentration of titratable acidity, volatile acids, and total phenolics in the
wine obtained from carbohydrate fermentation in grape musts are very important and valuable parameters.
During wine production, yeast cells are affected by several conditions that are adverse to growth (oxidative,
temperature, osmotic, sulfitation and ethanol stress). Yeast cells should detect and respond to these adverse
conditions. If they fail to do this, alcoholic fermentation can be negatively affected and even stop.
Опис
Ключові слова
selection, assessment criterion, wine yeast culture, Saccharomyces cerevisiae, biotechnology
Бібліографічний опис
Екосистеми, їх оптимізація та охорона. - Сімферополь: ТНУ, 2013.