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Heat shock on Saccharomyces cerevisiae inoculum increases glycerol production in wine fermentation

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Abstract

A heat shock was applied to Saccharomyces cerevisiae: a change from 18°C to 45°C over 5 min and then maintenance at later temperature for 20 min followed by cooling to 18°C. Such a treated inoculum, when used in an alcoholic fermentation of Welsch Riesling grape must at 18°C, gave up to 12 g glycerol l−1 This is a new and easy method for high glycerol production in large scale wine production.

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Authors and Affiliations

  1. Department of Chemical, Biochemical and Environmental Engineering, Faculty of Chemistry and Chemical Technology, University of Ljubljana, Askerceva 5, 1115, Ljubljana, Slovenia

    Marin Berovic & Marko Herga

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  1. Marin Berovic
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  2. Marko Herga
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Correspondence to Marin Berovic.

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Berovic, M., Herga, M. Heat shock on Saccharomyces cerevisiae inoculum increases glycerol production in wine fermentation. Biotechnol Lett 29, 891–894 (2007). https://doi.org/10.1007/s10529-007-9337-2

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  • DOI: https://doi.org/10.1007/s10529-007-9337-2

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