EFFECTS OF ACETIC-ACID ON ALCOHOLIC FERMENTATION

This study was carried out in order to verify the effects of acetic acid during alcoholic fermentation with low (72 mg/100 ml) and high amount (1,330 mg/100 ml) of Saccharomyces cerevisiae M-300-A, on ethanol, glycerol and higher alcohols production, yeast growth, trehalose accumulation and cell viability. The addition of acetic acid up to 4,200 ml/liter in fermentations with low level of inoculum decreased the amount of glycerol formed, higher alcohols production and trehalose accumulation while increased the ethanol content without affecting cell viability. In fermentations with high level of inoculum and acetic acid level greater than 1,050 mg/liter occured a delay in the fermentation time.