, 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).
Studies on the kinetic parameters for alcoholic fermentation
by flocculent Saccharomyces cerevisiae strains non-hydrogen sulfide-producing strains.
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 .
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