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Wine grape yeast interactions.

California State University, Fresno.

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Wine grape yeast interactions.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Wine grape yeast interactions./
作者:	Karapanou, Olga.
面頁冊數:	58 p.
附註:	Adviser: Roy J. Thornton.
Contained By:	Masters Abstracts International47-03.
標題:	Biology, Microbiology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1460363
ISBN:	9780549907855

Wine grape yeast interactions.
Karapanou, Olga.

Wine grape yeast interactions. - 58 p.

Adviser: Roy J. Thornton.

Thesis (M.S.)--California State University, Fresno, 2008.

Fermentations co-inoculated with Saccharomyces cerevisiae and Hanseniaspora uvarum at different inoculation regimes and control fermentations of each yeast at three different inoculation levels were studied. Comparison of yeast growth, sugar consumption, and ethanol production in the mixed and control fermentations revealed significant interactions between the two yeasts. The initial viable cell concentration affects the degree of interaction between the two yeasts. H. uvarum has a stimulatory effect on the growth of S. cerevisiae towards the end of fermentation, when the latter is inoculated at high concentrations. S. cerevisiae stimulates the growth of H. uvarum during the early stages of fermentation and has an inhibitory effect on the maximum viable cell concentration of H. uvarum. Both the S. cerevisiae control and the mixed yeast fermentations went to completion. All the H. uvarum control fermentations stuck. No significant differences in TA or VA concentration were observed in the wines.

ISBN: 9780549907855Subjects--Topical Terms:

1017734
Biology, Microbiology.

Wine grape yeast interactions.
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300 $a 58 p.
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500 $a Source: Masters Abstracts International, Volume: 47-03, page: 1501.
502 $a Thesis (M.S.)--California State University, Fresno, 2008.
520 $a Fermentations co-inoculated with Saccharomyces cerevisiae and Hanseniaspora uvarum at different inoculation regimes and control fermentations of each yeast at three different inoculation levels were studied. Comparison of yeast growth, sugar consumption, and ethanol production in the mixed and control fermentations revealed significant interactions between the two yeasts. The initial viable cell concentration affects the degree of interaction between the two yeasts. H. uvarum has a stimulatory effect on the growth of S. cerevisiae towards the end of fermentation, when the latter is inoculated at high concentrations. S. cerevisiae stimulates the growth of H. uvarum during the early stages of fermentation and has an inhibitory effect on the maximum viable cell concentration of H. uvarum. Both the S. cerevisiae control and the mixed yeast fermentations went to completion. All the H. uvarum control fermentations stuck. No significant differences in TA or VA concentration were observed in the wines.
590 $a School code: 6050.
650 4 $a Biology, Microbiology. $3 1017734
690 $a 0410
710 2 $a California State University, Fresno. $3 1017612
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790 1 0 $a Thornton, Roy J., $e advisor
791 $a M.S.
792 $a 2008
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