Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must

Marin Berovič1,2*, Jan Mavri1, Mojmir Wondra3, Tatjana Košmerl3 and Dejan Bavčar4

Department of Chemical, Biochemical and Ecological Engineering, University of Ljubljana, Hajdrihova 19, SI-1115 Ljubljana, Slovenia

2National Institute of Chemistry, Hajdrihova 19, SI-1115 Ljubljana, Slovenia
3Department of Food Technology, Biotechnical Faculty, University of Ljubljana Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
4Department of Enology, Agricultural Institute of Slovenia, Hacquetova 17, SI-1001 Ljubljana, Slovenia

Article history:

Received January 20, 2003
Accepted November 10, 2003

Key words:

fermentation, temperature, carbon dioxide, redox potential


In the process of wine fermentation temperature and the amount of carbon dioxide present represent parameters that can be easily monitored and controlled. The influence of variation of the process temperature and the fluxes of additional inlet gaseous carbon dioxide in Saccharomyces bayanus fermentation of Cabernet Sauvignon grape must on the accumulation of biomass and production of metabolites was studied. All experiments with temperature and redox potential control on-line were performed in a 10-litre laboratory stirred tank reactor. Metabolites of Saccharomyces bayanus fermentation comprising higher alcohols (1-propanol, 2-butanol, isoamyl alcohol), as well as reducing sugars, were measured off-line by gas and high pressure liquid chromatography. 

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