[Effect of the physiological properties of yeast strains on their formation of higher alcohols and aldehydes and on the composition of nitrogen compounds in the fermented wort].
Dynamics of formation of by-products was studied with the following yeast races: Sacch. cerevisiae, strain Odesskaya-14 (baker's yeast); Sacch. vini, strain Prikumskaya 80/9 (wine yeast). The yeast cultures were found to be very similar by the rate of biomass accumulation, ethanol production, and the fractional composition of nitrogen compounds. The concentration of accumulated higher alcohols depended on the mass of yeast cells, their growth rate, and the duration of cultivation.
D000447:Aldehydes / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D009584:Nitrogen / Q000032:analysis; D012440:Saccharomyces / Q000378:metabolism*
D000447:Aldehydes; D000431:Ethanol; D009584:Nitrogen
Vliianie fiziologicheskikh osobennosteĭ shtammov drozhzheĭ na obrazovanie imi vysshikh spirtov, al'degidov i sostav azotistykh veshchestv v sbrozhennom susle