Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae

  • K. Kapsopoulou
  • A. Mourtzini
  • M. Anthoulas
  • E. Nerantzis
Brief communication

Abstract

Four mixed culture fermentations of grape must were carried out with Kluyveromyces thermotolerans strain TH941 and Saccharomyces cerevisiae strain SCM952. In the first culture, both yeasts were added together, whereas in the remaining three cultures S. cerevisiae was added 1, 2, and 3 days after the inoculation of K. thermotolerans. The growth and survival of the K. thermotolerans strain and the amount of the produced l-lactic acid depend on the time of inoculation of the S. cerevisiae strain and provided an effective acidification during alcoholic fermentation. The four cultures contained, respectively, at the end of fermentation 0.18, 1.80, 4.28, and 5.13 g l-lactic acid l−1. The grape must with an initial pH of 3.50 was effectively acidified (70% increase in titratable acidity, 0.30 pH unit decrease) by the production of 5.13 g l-lactic acid l−1.

Keywords

Acidification Grape must fermentation K. thermotolerans l-lactic acid S. cerevisiae Mixed cultures 

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Copyright information

© Springer Science+Business Media B.V. 2006

Authors and Affiliations

  • K. Kapsopoulou
    • 1
  • A. Mourtzini
    • 1
  • M. Anthoulas
    • 1
  • E. Nerantzis
    • 1
  1. 1.Department of Oenology and Beverage TechnologyTechnological Educational Institution (TEI) of AthensAthensGreece

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