Influence of Low Temperature to Yeasts in Sparkling Wine and in Aqueous Solution of Lactic Acid

Abstract

The sterilizing effect of a sparkling wine containing 5%(v/v) of ethanol on two types of yeast (Saccharomyces cerevisiae and Candida albicans) at -80 to 7℃ was assessed. Consequently, the freezing treatment at -20℃ had a sterilizing effect on the two yeasts, and their viability decreased to more than 103 for five days. Instead of the wine, when water, aqueous solution of 5%(v/v) ethanol, carbonated water,and carbonated water containing 5% of ethanol were used individually, there was no sterilizing effect at -20℃. On the other hand, aqueous solution of 0.05−0.1%(w/v) lactic acid, and carbonated water containing 5% ethanol and 0.05−0.1% lactic acid had the same sterilizing effect as the wine. Generally, lactic acid is one of minor components contained in alcoholic beverages, such as the wine.