Effects of a mutated yeast plus addition of sucrose and nitrogen on the total higher alcohol levels of a plum wine fermentation. Issue 4 (26th September 2014)

• Record Type: Journal Article
• Authors: Zhen, Da; Lv, Mei; Chen, Maobin; Luo, Junjie; Liu, Dongqi
• Is Part Of: Journal of the Institute of Brewing. Volume 120:Issue 4(2014)
• Page Start: 571
• Page End: 574
• Publication Date: 2014-09-26
• Subjects: Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.163
• Languages: English
• ISSNs: 0046-9750

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <p>The brewing process and strain employed can play key roles in controlling the level of total higher alcohols (THA) in plum wine. In this study, fermentations using <italic>Saccharomyces cerevisiae</italic> XN3 and plum must led to the production of 671 mg/L THA (including 1‐propanol, isobutanol and isopentanol). A mutant of XN3, exhibiting a higher activity of lactic acid dehydrogenase, named XN3‐3, produced lower levels of THA at 538 mg/L. Further optimization of the brewing process, including rapid nitrogen and sugar fed‐batch additions, were conducted with XN3‐3. Tests with the addition of 0.4 g/L (NH₄)₂HPO₄ produced a lower level of THA (385 mg/L) than sucrose additions (to a 20°Brix level) using the fed‐batch method (452 mg/L). These additions were effective in reducing the higher alcohols and could be combined in application. Copyright © 2014 The Institute of Brewing &amp; Distilling</p> </abstract>