title: Heat shock on Saccharomyces cerevisiae inoculum increases glycerol production in wine fermentation.
abstract: A heat shock was applied to Saccharomyces cerevisiae: a change from 18 degrees C to 45 degrees C over 5 min and then maintenance at later temperature for 20 min followed by cooling to 18 degrees C. Such a treated inoculum, when used in an alcoholic fermentation of Welsch Riesling grape must at 18 degrees C, gave up to 12 g glycerol l(-1 )This is a new and easy method for high glycerol production in large scale wine production.
authors: Department of Chemical, Biochemical and Environmental Engineering, Faculty of Chemistry and Chemical Technology, University of Ljubljana, Askerceva 5, 1115, Ljubljana, Slovenia. marin.berovic@fkkt.uni-lj.si
authors: Marin
authors: M
authors: Berovic
authors: Marko
authors: M
authors: Herga
mesh_terms: D018533:Biomass; D005285:Fermentation; D005990:Glycerol / Q000378:metabolism*; D006358:Hot Temperature; D012441:Saccharomyces cerevisiae / Q000378:metabolism* / Q000502:physiology; D013696:Temperature; D013997:Time Factors; D014920:Wine / Q000382:microbiology*
chemical_list: D005990:Glycerol