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.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Alvarez-Cuenza, M., Baker, C.G.J. and Bergougnon, M.A. (1980). Chem. Eng. Sci., Weinheim: VCH Verlagsgesellschaft. 35, 1121–1140.
Bärwald. G. and Pilz, H. (1993). U.S. Patent 5,266,337.
Christmann, M. (1989). Weinwirtsch. (Technik), Neustadt: Verlag Meininger. 125, 50–59.
Dellweg, H. (1987). Biotechnologie - Grundlagen und Verfahren, Weinheim: VCH Verlagsgesellschaft.
Fernandez-Zurbano, P., Ferreira, V., Pena, C., Escudero, A., Serrano, F. and Cacho, J. (1995). J. Agric. Food Chem., Washington: American Chemical Society. 43, 2813–2817.
Groβmann, M. (1989). Patent DE 39 39 064.
Kern, M.J., Kömer, R. and Petershans, H. (1992). Weinwirtsch. (Technik), Neustadt: Verlag Meininger. 128, 14–16.
Krüger, E. and Bielig, H.J. (1976). Betriebs- und Qualitätskontrolle in Brauerei und alkoholfreier Getränkeindustrie, Berlin/Hamburg: Parey Verlag.
Lee, K.-Y. and Bärwald, G. (1991). Biotechnol. Lett., Surrey: Science and Technical Letters. 13, 595–598.
Ripperger, S. (1992). Weinwirtsch. (Technik), Neustadt: Verlag Meininger. 128, 20–24.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Bärwald, G., Fischer, A. Crabtree effect in aerobic fermentations using grape juice for the production of alcohol reduced wine. Biotechnol Lett 18, 1187–1192 (1996). https://doi.org/10.1007/BF00128590
Issue Date:
DOI: https://doi.org/10.1007/BF00128590