<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Rankine, B. C.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Quantitative Differences in Products of Fermentation by Different Strains of Wine Yeasts</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1955</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1955-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">1-9</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1955.6.1.1</style></doi><volume><style face="normal" font="default" size="100%">6</style></volume><issue><style face="normal" font="default" size="100%">1</style></issue><abstract><style  face="normal" font="default" size="100%">Ninety-eight wine yeast strains belonging to the species Saccharomyces cerevisiae and its variety ellipsoideus were grown in 300-ml quantities of the pasteurized grape juice at 25°C and the yields of ethanol determined. From these results 44 strains were selected for more detailed study. These were grown in grape juice at 12, 25, and 35°C, and in grape juice with added cane sugar at 25°C. The resulting wines were analysed for ethanol, residual reducing sugar, volatile and total acids, glycerol, and acetaldehyde, and the pH values were determined.The final ethanol content varied from 8 to 15 per cent. v/v at 25°C. Although the production of ethanol was slightly higher at 15 than at 25°C the period of fermentation was longer. At 35°C the quantity of ethanol produced varied from 18 to 70 per cent. of that produced at 25°C, depending on the strain. In grape juice containing added sugar the strains showed marked differences in the quantity of ethanol produced at 25°C.Most strains produced more volatile acid at 25 than at 15 or 35°C, but the fixed acid and final pH showed little variation. More glycerol was produced at 25 than at 15°C, certain strains consistently producing more than others. The production of acetaldehyde was investigated with 11 strains, two of which produced high yields particularly at 15°C.The origin and method of storage of the strains are given and their taxonomy is discussed.</style></abstract></record></records></xml>