RT Journal Article
SR Electronic
T1 Production of Acetic Acid from Ethanol by Wine Yeasts
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 13
OP 16
DO 10.5344/ajev.1968.19.1.13
VO 19
IS 1
A1 Rosell, P. F.
A1 Ofria, H. V.
A1 Palleroni, N. J.
YR 1968
UL http://www.ajevonline.org/content/19/1/13.abstract
AB 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.