The effects of temperature and pH on the ethanol tolerance of the wine yeasts, Saccharomyces cerevisiae, Candida stellata and Kloeckera apiculata
The effects of temperature and pH on the ethanol tolerance of the wine yeasts, Saccharomyces cerevisiae, Candida stellata and Kloeckera apiculata
Chongxiao Gao,G. Fleet
1988 · DOI: 10.1111/J.1365-2672.1988.TB01909.X
132 Citations
TLDR
The influences of temperature and pH on the survival and growth of Saccharomyces cerevisiae, Candida stellata and Kloeckera apiculata were examined and sensitivity of the yeast cells to ethanol was marginally increased on decreasing the pH from 6-0 to 3–0.