Vintage Effect on the Strain Dependent Dynamics of Ethanol Production in Vineries of Tokaj

• 作者: Zoltán Kállai Gyula Oros
• 来源期刊: 生命科学与技术进展(英文)
• 学科: 经济
• 关键词: YEAST Vinification Mixed Fermentation Ethanol Production DYNAMICS Tokaj
• 年，卷（期）: 2021,（1）
• 页码范围: 31-44
• 页数: 14页
• 分类号: F42

摘要

The dynamics of ethanol production of local strains of three yeast species and their ternary mixtures was examined in two Tokaj vineries. Although, the performance of them diverged significantly in first etaps of vinification—up to the utilization of half of the sugar content of grape juice—the variations vintages per vintages surpassed the strain-dependent alterations. The divergence in the latter aspect diminished during the last etap, and the ethanol concentration in young wines fermented by <i><span style="font-family:Verdana;">Saccharomyces cerevisiae</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">S. uvarum </span></i><span style="font-family:Verdana;">and </span><i><span style="font-family:Verdana;">Starmerella bacillaris</span></i><span style="font-family:Verdana;"> (2 local strains of each) and their mixtures did not vary considerably (c.v. 4.2%). The vinification of grape juice performed more rapidly in fermentors inoculated with strains of </span><i><span style="font-family:Verdana;">S. cerevisiae</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">S. uvarum</span></i><span style="font-family:Verdana;"> and </span><i><span style="font-family:Verdana;">St. bacillaris</span></i><span style="font-family:Verdana;"> as well as with their mixtures than in spontaneously initiated ones by wild mycoflora in each vintage. The strains responded in different manners to conditions vintage per vintage, however, their ternary mixtures always fermented more intensively the grape juice than the strains alone. The strains affected the dynamics of alcohol production to different extents, but the alterations between them exceeded the variation between the average effects of the species. The circumstances of vinification significantly influenced the subsequent events of fermentation, but the maximum intensity of ethanol production was inversely proportional to the time required to start alcohol production (p</span><span style="font-fami