Influence of heat shock on glycerol production in alcohol fermentation.
The influence of single and double heat shocks induced during the exponential growth phase of the Saccharomyces cerevisiae fermentation of cultivar Sauvignon Blanc grape must was examined. Rapid temperature changes from 18 degrees C to 34 degrees C have been applied. The effect of the duration of exposure to a high temperature has been analyzed. By the applications of a single heat shock and a double heat shock, up to 8.2 g l(-1) and 11.0 g l(-1) glycerol have been produced, respectively. To prevent the evaporation of fine wine bouquet compounds during the temperature changes, reflux coolers on the top of bioreactors have been employed. By using this method, glycerol production was increased by up to 65%.
Berovic
Marin
M
Department of Chemical, Biochemical and Environmental Engineering, Faculty of Chemistry and Chemical Technology, University of Ljubljana, Askerceva 5, SI-1115 Ljubljana, Slovenia. marin.berovic@fkkt.uni-lj.si
Pivec
Aleksandra
A
Kosmerl
Tatjana
T
Wondra
Mojmir
M
Celan
Stefan
S
D000438:Alcohols / Q000378:metabolism; D019149:Bioreactors; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005990:Glycerol / Q000378:metabolism*; D018869:Heat-Shock Response; D007218:Industrial Microbiology / Q000379:methods*; D012441:Saccharomyces cerevisiae / Q000254:growth & development*; D013696:Temperature; D014920:Wine
D000438:Alcohols; D000431:Ethanol; D005990:Glycerol