tailieunhanh - The effect of fermentation temperature on the growth kinetics of wine yeast species

The effect of fermentation temperature (18 and 25 °C) on kinetic and yield parameters of ethanol fermentation by Saccharomyces cerevisiae (Zymaflore VL1) and Saccharomyces cerevisiae (Uvaferm CM) was examined using the white Emir grape that is grown in the Nevflehir-Ürgüp region of Turkey. | Turk J Agric For 31 (2007) 349-354 © TÜB‹TAK The Effect of Fermentation Temperature on the Growth Kinetics of Wine Yeast Species Aysun fiENER, Ahmet CANBAfi*, M. Ümit ÜNAL University of Çukurova, Faculty of Agriculture, Department of Food Engineering, Balcal›, Adana - TURKEY Received: Abstract: The effect of fermentation temperature (18 and 25 °C) on kinetic and yield parameters of ethanol fermentation by Saccharomyces cerevisiae (Zymaflore VL1) and Saccharomyces cerevisiae (Uvaferm CM) was examined using the white Emir grape that is grown in the Nevflehir-Ürgüp region of Turkey. Growth of both yeast species varied according to temperature. Kinetic and yield parameters were both temperature dependent. Sensory evaluation showed that the taste panel was able to discern the wines fermented by Uvaferm CM and Zymaflore VL1 at different temperatures. The panel preferred the wine fermented by Uvaferm CM at 18 °C. Key Words: Emir grape, kinetics, Saccharomyces, temperature, wine Fermantasyon S›cakl›¤›n›n fiarap Mayalar›n›n Büyüme Kineti¤ine Etkisi Özet: Fermantasyon s›cakl›¤›n›n (18 ve 25 °C), Saccharomyces cerevisiae ‘Zymaflore VL1’ ve Saccharomyces cerevisiae ‘Uvaferm CM’ sufllar›n›n etanol fermentasyonunun kinetik ve verim parametreleri üzerine etkisi araflt›r›lm›flt›r. Denemelerde, Nevflehir-Ürgüp yöresinde yetifltirilen beyaz Emir üzümü kullan›lm›flt›r. Maya sufllar›n›n geliflimi s›cakl›¤a ba¤l› olarak farkl›l›k göstermifltir. Kinetik ve verim parametrelerinin s›cakl›¤a ba¤l› olduklar› belirlenmifltir. Duyusal de¤erlendirme sonuçlar›, farkl› s›cakl›klarda Zymaflore ve Uvaferm taraf›ndan fermente olmufl flaraplar›n ay›rt edilebildiklerini ve 18 °C’de Uvaferm taraf›ndan fermente edilen flarab›n tercih edildi¤ini göstermifltir. Anahtar Sözcükler: Emir üzümü, kinetik, Saccharomyces, s›cakl›k, flarap Introduction The fermentation of grape juice into wine is a complex biochemical process, during which yeasts utilise sugars and other constituents of grape juice as substrates .