Study of yeast strains saccharomyces vini from wine centre &quot;Cricova&quot; on the temperature factor

Taran Nicolae; Soldatenco (Grigorean) Olga; Şova Antonida; Tsira V.; Luca Vasile

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2024-01-04 17:21

SM ISO690:2012

TARAN, Nicolae, SOLDATENCO (GRIGOREAN), Olga, ŞOVA, Antonida, TSIRA, V., LUCA, Vasile. Study of yeast strains saccharomyces vini from wine centre "Cricova" on the temperature factor. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.2, pp. 319-322. ISBN 978-9975-87-428-1.

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Modern Technologies in the Food Industry
Vol.2, 2012

Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Study of yeast strains saccharomyces vini from wine centre "Cricova" on the temperature factor

Pag. 319-322

Taran Nicolae¹, Soldatenco (Grigorean) Olga¹, Şova Antonida², Tsira V.², Luca Vasile²

¹ Practical Scientific Institute of Horticulture and Food Technology,
² S.C. „Cricova”

Disponibil în IBN: 5 octombrie 2020

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Rezumat

Temperatura mediului este un factor important de existenţă a suşelor de levuri, care sunt folosite în oenologie şi poate juca un rol decisiv în procesul de selecţie şi evidenţiere a culturilor cu proprietăţi tehnologice avansate. Intervalul de termotoleranţa pentru diferite suşe de levuri este individuală, dar majoritatea dintre ele se pot dezvolta într-un interval destul de larg: de la 0...5 pîna la 30...40 ºC, cu o valoare optimală între 20...30 ºC. Din gama largă de indici biochimici şi fiziologici, care caracterizează activitatea levurilor, temperatura este un factor cheie, studiul căruia are o importanţă deosebită teoretică şi practică.

Cuvinte-cheie
selection, Wine Yeast, temperature, Fermentation

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