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IVES 9 IVES Conference Series 9 Comparative studies on the dynamics of fermentation of selected wine yeasts

Comparative studies on the dynamics of fermentation of selected wine yeasts


Alcoholic fermentation is an anaerobic biochemical process of oxidation-reduction in which carbohydrates are metabolized by the action of yeast enzymes in major products (ethylalcohol and carbon dioxide) and minor products (superior alcohols, aldehydes, acetic acid, glycerol, volatile acids and others). Typical agents of the alcoholic fermentation are from Saccharomyces genus, by fermentation resulting concentrations in ethylic alcohol higher that 8 alcoholic degrees. In this paper it was studied the dynamics of fermentation of 3 strains of Saccharomyces ellipsoideus wine yeast and were observed parameters such as the accumulation of alcohol, the release of CO2, temperature, amount of oxygen released. It was found that alcoholic fermentation depends on medium factors but also on biotechnological qualities of yeasts selected for this purpose.


Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article


Ketney Otto,Tita Ovidiu, Oprean Letitia, Tita Mihaela, Gaspar Eniko, Lengyel Ecaterina

Lucian Blaga University
Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Ioan Ratiu street no.7-9
Sibiu, Romania

Contact the author


Alcoholic fermentation, Saccharomyces cerevisie var. ellipsoideus, yeast, fermenter


IVES Conference Series | Terroir 2010


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