Metabolic Control of Higher Alcohols Producing by Saccharomyces cerevisia in Mulberry Wine Brewing

Hui Bo Luo; Yi Wang; Cai Hong Wang; Xiao Dong Yang; Dan Yu Li

doi:10.4028/www.scientific.net/AMR.781-784.1861

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 781-784Metabolic Control of Higher Alcohols Producing by...

Metabolic Control of Higher Alcohols Producing by Saccharomyces cerevisia in Mulberry Wine Brewing

Abstract:

Aiming at the problem that higher alcohols has too high level in mulberry wine, the factors which have impact on the production of higher alcohols during alcoholic fermentation in mulberry wine was studied, including pH, fermentation temperature, inoculation, SO₂, the amount of nitrogen. The results showed that: higher alcohols formation was significantly reduced when increase inoculation or lower the pH and fermentation temperature. Added nitrogen lead to the increasing formation of higher alcohols. With the increased levels of SO₂, higher alcohols formation increased in a certain range. The higher alcohols formation was inhibited when the SO₂ content up to 200.00mg/L.

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Periodical:

Advanced Materials Research (Volumes 781-784)

Pages:

1861-1865

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.781-784.1861

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Online since:

September 2013

Authors:

Hui Bo Luo, Yi Wang, Cai Hong Wang, Xiao Dong Yang, Dan Yu Li

Keywords:

Higher Alcohols Producing, Metabolic Control, Mulberry Wine Brewing, Saccharomyces cerevisia

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