Premium
Influence of yeast strain and pH on pyruvic acid content of wines
Author(s) -
Rankine B. C.
Publication year - 1967
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740180201
Subject(s) - pyruvic acid , fermentation , yeast , strain (injury) , food science , chemistry , wine , yeast extract , yeast in winemaking , biochemistry , saccharomyces cerevisiae , biology , anatomy
Pyruvic acid content of wines was investigated on laboratory and pilot‐plant scale and found to be strongly influenced by the strain of yeast used to conduct the fermentation, and pH of the medium, with high pH correlating with high pyruvic acid content. Results obtained with artificial medium confirmed those obtained with grape juice. Yeast strain and pH appear to be the two most important factors influencing pyruvic acid content of wines, and their biochemical and oenological significance is discussed.