In order to describe the evolution over time of sugar bioconversion during alcoholic fermentation, the kinetics of degradation of D-glucose and D-fructose, promoted by two different yeast strains (Actiflore BO213 and Uvaferm 43), were studied. Concentrations of substrates and products of the sugar conversion, as well as the number of viable yeast cells, were also determined as a function of the fermentation time. To validate the results obtained using a model solution and small volume batch reactors, a natural grape must and stainless tanks were used. The results suggest that it would be possible to develop technical datasheets, specific for each yeast strain, based on its kinetic behaviour, useful to choose the optimal microbial strain as a function of the different operative conditions. Moreover, the kinetic parameters of the hexose conversion could be used as useful markers not only for yeast strain selection but even in wine making practice.

Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains

I. TAGLIERI
Primo
;
A. NARI
Secondo
;
M. MACALUSO
;
C. SGHERRI;A. ZINNAI
Ultimo
2018

Abstract

In order to describe the evolution over time of sugar bioconversion during alcoholic fermentation, the kinetics of degradation of D-glucose and D-fructose, promoted by two different yeast strains (Actiflore BO213 and Uvaferm 43), were studied. Concentrations of substrates and products of the sugar conversion, as well as the number of viable yeast cells, were also determined as a function of the fermentation time. To validate the results obtained using a model solution and small volume batch reactors, a natural grape must and stainless tanks were used. The results suggest that it would be possible to develop technical datasheets, specific for each yeast strain, based on its kinetic behaviour, useful to choose the optimal microbial strain as a function of the different operative conditions. Moreover, the kinetic parameters of the hexose conversion could be used as useful markers not only for yeast strain selection but even in wine making practice.
Taglieri, I.; Nari, A.; Macaluso, M.; Sgherri, C.; Zinnai, A.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11568/936506
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