Heat shock on <Emphasis Type="Italic">Saccharomyces cerevisiae</Emphasis> inoculum increases glycerol production in wine fermentation

A heat shock was applied to Saccharomyces cerevisiae: a change from 18°C to 45°C over 5 min and then maintenance at later temperature for 20 min followed by cooling to 18°C. Such a treated inoculum, when used in an alcoholic fermentation of Welsch Riesling grape must at 18°C, gave up to 12 g glycerol l⁻¹ This is a new and easy method for high glycerol production in large scale wine production.