Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey
Yükleniyor...
Tarih
2014
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The purpose of this study was to evaluate the important technological and fermentative properties of wine yeast strains previously isolated from different wine producing regions of Turkey. The determination of the following important properties was made: growth at high temperatures; fermentative capability in the presence of high sugar concentration; fermentation rate; hydrogen sulfide production; killer activity; resistance to high ethanol and sulfur dioxide; foam production; and enzymatic profiles. Ten local wine yeast strains belonging to Saccharomyces, and one commercial active dry yeast as a reference strain were evaluated. Fermentation characteristics were evaluated in terms of kinetic parameters, including ethanol yield (Y-P/S), biomass yield (Y-X/S), theoretical ethanol yield (%), specific ethanol production rate (q(p); g/gh), specific glucose uptake rate (q(s); g/gh), and the substrate conversion (%). All tested strains were able to grow at 37 A degrees C and to start fermentation at 30A degrees Brix, and were resistant to high concentrations of sulfur dioxide. 60 % of the strains were weak H2S producers, while the others produced high levels. Foam production was high, and no strains had killer activity. Six of the tested strains had the ability to grow and ferment at concentrations of 14 % ethanol. Except for one strain, all fermented most of the media sugars at a high rate, producing 11.0-12.4 % (v/v) ethanol. Although all but one strain had suitable characteristics for wine production, they possessed poor activities of glycosidase, esterase and proteinase enzymes of oenological interest. Nine of the ten local yeast strains were selected for their good oenological properties and their suitability as a wine starter culture.
Açıklama
Anahtar Kelimeler
Indigenous Wine Yeast, Saccharomyces, Technological Property, Enzymatic Profile
Kaynak
Antonie Van Leeuwenhoek International Journal Of General And Molecular Microbiology
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
105
Sayı
5
