Publicação
Wine production with immobilized yeasts on grape pomace
| Resumo: | The alcoholic fermentation is one of the most important stages in the winemaking process and contributes decisively for the quality of the final product, particularly aromatic characteristics. The immobilization of yeast cells in fermentation processes presents several technological and economic advantages when compared with free cells systems, such as increased productivity and greater tolerance of the cells to inhibitory substances. In this context, the objective of this work consisted in using immobilized yeasts for driving and controlling the alcoholic fermentation process in winemaking. The immobilization of Saccharomyces cerevisiae took place on grape pomace by natural adsorption. The evolution of the alcoholic fermentation was followed daily by measuring must density until a value lower than 1000 kg/m3 was reached. Physical-chemical and sensorial characterization of the wines, produced with free and immobilized cells, were carried out. The immobilized yeasts were able to effectively conduct the alcoholic fermentation and therefore, to produce wine. Sensory analysis demonstrated the existence of perceptible olfactory differences in wines produced by free cells and immobilized cells. Moreover, the produced wines presented significant differences respecting color attributes. |
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| Autores principais: | Macedo, S. |
| Outros Autores: | Genisheva, Zlatina Asenova; Teixeira, J. A.; Oliveira, J. M. |
| Ano: | 2011 |
| País: | Portugal |
| Tipo de documento: | comunicação em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| Resumo: | The alcoholic fermentation is one of the most important stages in the winemaking process and contributes decisively for the quality of the final product, particularly aromatic characteristics. The immobilization of yeast cells in fermentation processes presents several technological and economic advantages when compared with free cells systems, such as increased productivity and greater tolerance of the cells to inhibitory substances. In this context, the objective of this work consisted in using immobilized yeasts for driving and controlling the alcoholic fermentation process in winemaking. The immobilization of Saccharomyces cerevisiae took place on grape pomace by natural adsorption. The evolution of the alcoholic fermentation was followed daily by measuring must density until a value lower than 1000 kg/m3 was reached. Physical-chemical and sensorial characterization of the wines, produced with free and immobilized cells, were carried out. The immobilized yeasts were able to effectively conduct the alcoholic fermentation and therefore, to produce wine. Sensory analysis demonstrated the existence of perceptible olfactory differences in wines produced by free cells and immobilized cells. Moreover, the produced wines presented significant differences respecting color attributes. |
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