The influence of galvanic field on <i>Saccharomyces cerevisiae</i> in grape must fermentation
DOI:
https://doi.org/10.5073/vitis.2008.47.117-122Keywords:
Saccharomyces cerevisiae, wine, alcohol fermentation, electrostimulation, glycerolAbstract
In Saccharomyces cerevisiae alcohol fermentation of 'Sauvignon blanc' grape must a low direct electric current (DC) of 1.3, 7.7 and 30 μA was applied. Constant current stimulated wine yeasts metabolic activity by increasing production of glycerol and lactic acid was studied. The results of high performance liquid chromatography (HPLC) and gas chromatography (GC) indicated that by using the direct current at low temperature, similar results as those using higher fermentation temperatures can be achieved. Optical and transmission electron microscopy showed no visible morphological and ultra structural changes in cell morphology. The empirical experience resulting from present laboratory experiments offer a new approach in fermentation of grape musts wine and in wine process control.
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