Crabtree effect in aerobic fermentations using grape juice for the production of alcohol reduced wine |
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| Authors: | G Bärwald A Fischer |
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| Institution: | (1) Fermentation Technology, Department of Food Science and Biotechnology, Technical University of Berlin, Seestr. 13, D - 13 353 Berlin, Germany |
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| Abstract: | Summary Aerobic fermentations of grape juice to alcohol reduced wine were carried out by technical strains of wine yeast (S. cerevisiae var. ellipsoideus) at a temperature of 25 °C and an aeration rate of 1 vvm using a two-stage batch and fed-batch process. In the fed-batch phase of each fermentation Crabtree Effect CE] limits between 0.2 and 0.5 g glucose/L have been detected. |
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