| 摘要 |
<p>The invention relates to processes of increasing the production of glycerol, a metabolic product of yeast in wine, in wine fermentation by using a temperature shock at 45 degrees Celsius to a suspension of inoculum of Saccharomyces Cerevisiae wine yeast, which enables an increase of concentration of glycerol (from 90 to 100 % on average) in alcoholic fermentation of grape must into wine, imparting thus a higher fullness and extractness to wine and contributing to a better quality of wine. This is carried out so that a previously unsulphurized grape must is inoculated with a thermally treated suspension of inoculum of Saccharomyces Cerevisiae wine yeast. Grape must, which is prepared in a laboratory or industrial fermentor, is thermostated and stirred with blowing nitrogen gas above the surface of the liquid substrate. The thermally treated inoculum of Saccharomyces cerevisiae wine yeast is added to the so conditioned must. The process according to the invention is applicable on the industrial scale, when laboratory parameters and ratios are considered.</p> |
