Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae

摘要: Abstract Acetaldehyde is the terminal electron acceptor in alcoholic fermentation by Saccharomyces cerevisiae . Quantitatively most important carbonyl by-product, it has relevance for ethanol production yields as well product stabilization and toxicology. The aim of this study was to investigate effect various enological parameters on acetaldehyde kinetics during fermentations. Two commercial yeast strains were tested two grape musts pH, temperature, SO 2 nutrient addition varied. All incubations had uniform where reached an initial peak value followed partial reutilization. Peak concentrations residual after 15 days fermentations ranged from 62 119 mg l − 1 22 49 mg l , respectively. A positive linear relationship found between final levels Gewurztraminer, but not Sauvignon Blanc fermentations, sluggish observed. Several factors a significant and/or levels. addition, cultivar nutrition regulators production, while correlated with temperature. results allowed estimate increase caused 366 μg per mg added must. course phase shown determine residues. Comparison hexose revealed possible time occurrence divergence glucose fructose degradation rates.