RT Journal Article
SR Electronic
T1 Effects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine Yeasts
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 283
OP 288
DO 10.5344/ajev.1998.49.3.283
VO 49
IS 3
A1 Charoen Charoenchai
A1 Graham H. Fleet
A1 Paul A. Henschke
YR 1998
UL http://www.ajevonline.org/content/49/3/283.abstract
AB Twenty two strains of wine yeasts representing species of Kloeckera apiculata, Torulaspora delbrueckii, Pichia anomala, various Candida species, and Saccharomyces cerevisiae were examined for growth rates and maximum cell biomass during fermentation of a chemically defined grape juice medium at 10°C, 15°C, 20°C, and 25°C. Growth rates for all species increased with temperature. For most strains, maximum cell biomass increased until 15°C, after which no change, decrease or increase occurred, depending on strain. Several strains of Kl. apiculata as well as some strains of C. pulcherrima, C. stellata and C. colliculosa could grow faster than S. cerevisiae, thereby explaining their early development in wine fermentations. Variation of medium pH between 3.0 and 4.0 did not significantly affect the growth rate or cell biomass of the yeasts. Increasing the sugar concentration of the juice from 200 g/L to 300 g/L gave decreased growth rates for some yeasts and, for all yeasts, final cell biomass was decreased.