Abstract
A local strain of the typical wine yeast Saccharomyces cerevisiae var. ellipsoideus was found to accumulate acetic acid in a liquid medium with ethanol under aerobic conditions. Acetic acid accumulation was studied in relation to the initial concentration of alcohol. Acetic acid accumulation (6g per liter) was maximum in media whose initial alcohol concentration was around 4% (v/v). The accumulation fell off rapidly at initial ethanol concentrations higher than 6%. The results, of interest to enologists are also discussed from the taxonomic point of view.
- Accepted February 1968.
- Published online January 1968
- Copyright 1968 by the American Society for Enology and Viticulture
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