Phosphate Changes in Fermenting must in Relation to Yeast Growth and Ethanol Production

Abstract

The loss of phosphate from a fermenting must was followed during the periods of yeast multiplication and later completion of alcoholic fermentation in grape juice. The effect of added ammonia nitrogen on the multiplication of yeast and the uptake of naturally present and added phosphate was measured at two temperatures, 70° and 52°F. The uptake of inorganic phosphate per million yeast cells was calculated from analytical results and found to be relatively constant under the conditions of the experiments reported.