EFFECTS OF FERMENTATION TEMPERATURE ON THE YEAST POPULATION AND THE COMPOSITION OF WINES
Daniela Ciupeanu Calugaru, V. Hanescu-Grigoriu
KEY WORDS: fermentation temperature, volatile acidity
ABSTRACT
The influence of fermentation temperature (from 15 to 35°C) on a Saccharomyces oviformis strain was studied.. The chemical analyses of resulting wines were carried out.
The temperature determined how Saccharomyces oviformis strains developed and how effectively they fermented.
The maximal population size was similar at all temperatures. The viable cells decreased at high temperatures, especially at 35°C.
The composition of the wines changed as the temperature of fermentation changed. Glycerol levels were directly affected by temperature. At low temperatures, alcohol yield was higher. Secondary metabolites to alcoholic fermentation increased as the temperature increased.