title: Improvement of the alcoholic fermentation of grape juice with mixed cultures of Saccharomyces cerevisiae wild strains. Negative effect of Kloeckera apiculata.
abstract: Four assays were designed to study the fermentative behaviour of two selected wild strains of Saccharomyces cerevislae when inoculated in sterilized grape juice either alone or in association. In addition, a wild strain of Kloeckera apiculata was employed for studying and characterizing the influence of this micro-organism on the fermentations when associated with Sacch. cerevisiae. Fermentation was improved when the two strains of Sacch. cerevisiae were grown together since the residual sugar fell to 0.12% and ethanol increased up to more than 11% (v/v). In this case, a proliferation of the two strains with successive exponential phases was observed. On the other hand, when Kloeckera apiculata was incorporated into the fermentations, these were incomplete with a residual sugar level of 1.64% and a final ethanol concentration of 6.4%.
authors.affiliation: , .
authors.forename: J B
authors.initials: JB
authors.lastname: Velázquez
authors.forename: E
authors.initials: E
authors.lastname: Longo
authors.forename: C
authors.initials: C
authors.lastname: Sieiro
authors.forename: J
authors.initials: J
authors.lastname: Cansado
authors.forename: P
authors.initials: P
authors.lastname: Calo
authors.forename: T G
authors.initials: TG
authors.lastname: Villa