Alcoholic fermentation, with its corresponding increase in ethanol, alters the plasma membranes.
These compounds are secondary products of yeast
alcoholic fermentation and can have a positive or negative effect on wine aroma depending on their concentration.
Analysis of yeast populations during
alcoholic fermentation: a six year follow-up study.
Since current assay seeks the optimization of bioethanol production based on variables that affect the fermentation process, it evaluates the best time required for the fermentation process, the final substrate concentration (S), cell concentration (X) and the concentration of ethanol (P) during
alcoholic fermentation, at different pH, temperature and concentration of sugars, following the statistical design of the Rotational Central Composite Design (RCCD).
Alcoholic fermentations were performed in monoculture with four strains of Saccharomyces cerevisiae (ICV K1, Enoferm T306, Vitilevure CM4457, and Greroche Rhona L3574) and then raised a factorial design (4-1), resulting in six combinations which were made binary physical mixtures of different liqueurs, considering each strain as a factor.
The acetaldehyde, the predominant aldehyde in the wine, is a product of the
alcoholic fermentation and its content in wine varies from 10 to 300 mg/L.
In the Charmat process, instead of having the secondary
alcoholic fermentation take place in the bottle, it takes place in large steel tanks that are specially designed to withstand the pressure produced by fermentation.
A simple qualitative test for
alcoholic fermentation spoilage by CO2 evolution (effervescence) was determined using the method of Egbere (1988) as follows: 25ml of the fermenting or stored Kunu were put into sterile universal bottles and tightly closed.
Although the results of these investigations are based on experiments performed At the end of
alcoholic fermentation, a significant amount of residual cells is attained, which in turn, could become a source for several products of economic interest (yeast extract, enzymes, nucleic acid, among others [19].
In the second group-the products, the making of which is based on lactic and
alcoholic fermentation: kefir, koumiss etc.
The malolactic wine yeast, ML01, constructed in my laboratory, conducts the
alcoholic fermentation and degrades malic acid to lactic acid during the
alcoholic fermentation.
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