EFFECT OF MUST FERMENTATION TEMPERATURE ON MINOR PRODUCTS FORMED BY CRYO AND NON-CRYOTOLERANT SACCHAROMYCES-CEREVISIAE STRAINS

Fermentation temperature was found to affect the production of the mai n minor compounds of alcoholic fermentation by different types of Sacc haromyces cerevisiae (cryotolerant and non-cryotolerant) to varying de grees. The optimum temperature for safe and complete fermentation that will also allow all the yeasts to express their best traits was found to be between 18 degrees and 24 degrees C. At temperatures below 18 d egrees C, Sacch. cerevisiae non-cryotolerant strains produced higher a mounts of acetic acid. The ability of cryotolerant strains to produce glycerol and succinic acid was considerably reduced as was their abili ty to synthesize malic acid.