Comparative Evaluation of the Dynamics of Alcohol Production of Wine Yeast Strains Isolated in Tokaj Region

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Zoltán Kállai
Zoltán Kállai
2
Zsuzsa Antunovics
Zsuzsa Antunovics
3
Gyula Oros
Gyula Oros

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The dynamics of ethanol production of wine yeasts were examined in model experiments as well as in the winery. The ethanol concentration in young wines fermented by local strains of Saccharomyces cerevisiae, S. uvarum or Starmerella bacillaris (21, 2 and 2, respectively) did not vary considerably (c.v. 1.9 %). All of them produced significantly higher amount of ethanol than the type strain [ATCC 26108] of S. cerevisiae. However, their performance during the fermentation process diverged significantly. Thus the lag phase varied between 33 and 123 hours, while the time requested to produce half of the final ethanol concentration varied between 67 and 294 hours.

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No external funding was declared for this work.

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The authors declare no conflict of interest.

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No ethics committee approval was required for this article type.

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Not applicable for this article.

Zoltán Kállai. 2020. \u201cComparative Evaluation of the Dynamics of Alcohol Production of Wine Yeast Strains Isolated in Tokaj Region\u201d. Global Journal of Science Frontier Research - D: Agriculture & Veterinary GJSFR-D Volume 20 (GJSFR Volume 20 Issue D6): .

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Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

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GJSFR-D Classification: FOR Code: 079999
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July 31, 2020

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English

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The dynamics of ethanol production of wine yeasts were examined in model experiments as well as in the winery. The ethanol concentration in young wines fermented by local strains of Saccharomyces cerevisiae, S. uvarum or Starmerella bacillaris (21, 2 and 2, respectively) did not vary considerably (c.v. 1.9 %). All of them produced significantly higher amount of ethanol than the type strain [ATCC 26108] of S. cerevisiae. However, their performance during the fermentation process diverged significantly. Thus the lag phase varied between 33 and 123 hours, while the time requested to produce half of the final ethanol concentration varied between 67 and 294 hours.

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Comparative Evaluation of the Dynamics of Alcohol Production of Wine Yeast Strains Isolated in Tokaj Region

Zoltán Kállai
Zoltán Kállai
Zsuzsa Antunovics
Zsuzsa Antunovics
Gyula Oros
Gyula Oros

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