[Effect of products of thermophilous methane fermentation on the fermentation of fruit must by Saccharomyces vini].
Experiments were carried out to study the effect of extracts from products of thermophilous methane fermentation at a dose of 0.7+2.0 ml/100 ml on the proliferation and fermentation activity of yeast Saccharomyces vini of the Yablochnaya-7 and Vishnevaya-33 race during their cultivation in the Hansen medium and in the apple and cranberry must with a normal and elevated content of sugar and acid. In some experiments the must was enriched in (NH4)2HPO4 at a dose of 0.3 g/l. Additions of small amounts of products of thermophilous methane fermentation accelerated fermentation of fruit musts with a normal sugar content and to a greater extent musts with an increased sugar content (27%). In the must enriched in (NH4)2HPO4 an almost complete (over 98%) fermentation of sugar developed for 27 days. In the must with an increased acidity (due to citric acid added to bring titrable acidity to 25 g/l) additions of the preparation also accerlerated the begining of the fermentation and increased its intensity.
D005638:Fruit; D006358:Hot Temperature; D008697:Methane / Q000378:metabolism*; D010710:Phosphates / Q000494:pharmacology; D012440:Saccharomyces / Q000187:drug effects / Q000378:metabolism*; D013045:Species Specificity
D010710:Phosphates; D008697:Methane
Vliianie produktov termofil'nogo metanovogo brozheniia na sbrazhivanie plodovogo susla drozhzhami Saccharomyces vini