Influence of temperature shock on the glycerol production in cv. Sauvignon blanc fermentation

Authors

  • A. Kukec
  • M. Berovič
  • M. Wondra
  • Š. Čelan
  • T. Košmerl

DOI:

https://doi.org/10.5073/vitis.2003.42.205-206

Keywords:

glycerol production, temperature shock

Abstract

Research Note

Repeating heat shocks applied during the exponential growth phase, led to high glycerol concentrations up to 10.0 g·l-1 or higher. Using one heat shock 8.2 g·l-1 or 2.2 g·l-1 more glycerol was produced, while with a double heat shock 10.0 g·l-1 or 4.0 g·l-1 more glycerol was produced. Using this procedure even higher amounts of glycerol could be produced. These results could be effectively applied in wine technology.

 

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Published

2015-04-21

Issue

Vol. 42 No. 4 (2003): Vitis

Section

Article

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