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- Poblet, M., et al. Show all 7 Authors
- Journal of agricultural and food chemistry 2003 v.51 no.4 pp. 916-922
- yeasts; Saccharomyces cerevisiae; fermentation; ethanol production; tartaric acid; malic acid; citric acid; succinic acid; nutrient availability; ammonium sulfate; free amino acids; acidification; grape must; winemaking; buffering capacity
- ... The effect of tartaric acid and other organic acids on alcoholic fermentation was studied. Organic acids in media with high sugar concentrations and ammonium as the sole nitrogen source had an enormous impact on Saccharomyces cerevisiae metabolism during alcoholic fermentation. The main effect on yeast metabolism was the quick acidification of the media in the absence of organic acids. All of the ...