Effect of Protectants on the Fermentation Performance of Wine Yeasts Subjected to Osmotic Stress

Effect of Protectants on the Fermentation Performance of Wine Yeasts Subjected to Osmotic Stress

During alcoholic fermentation of must from dried grapes, yeasts are subjected to very high sugar concentrations, besides other environmental stresses, and they modify their metabolic behaviour giving low ethanol yield and abnormally high acetic acid production. To investigate the protective effect o...

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Bibliographic Details
Main Author: Andrea Caridi
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2003-01-01
Series:Food Technology and Biotechnology
Subjects:
metabolism
stress
wine yeast
Online Access:http://hrcak.srce.hr/file/163972

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