Red grape wine fermentations by immobilized Saccharomyces cerevisiae HP01 and Saccharomyces boulardii HS13
Date Issued
2004
Date
2004
Author(s)
Huang, Hsing-Pang
DOI
zh-TW
Abstract
In the previous years, we successfully selected two yeast strains, Saccharomyces cerevisiae HP01 and Saccharomyces boulardii HS13, from Black Queen grapes. Therefore, in this investigation, live yeasts were entrapped in calcium alginate gel beads via dripping the 3% sodium alginate-yeasts suspension into 0.2 M calcium chloride solution. The grape musts were adjusted with sucrose to 25oBrix, followed by inoculation with 106 CFU/mL free or immobilized yeasts. After fermentation at 25℃ for 16 days, fermentation properties such as ethanol yields＞12% (v/v), 0.31% of reducing sugar, 0.36-0.41% of total sugar, 0.89-0.93% of total acidity, 3.5-3.6 of pH, and 9.1-9.8g/L of titratable acidity were not significantly different. The concentrations of volatile acidity and short chain fatty acids were higher in immobilized yeasts, but the concentrations of total pigment content and higher alcohols were higher in free ones. During the recycle batch fermentation, the immobilized yeasts maintained high fermentation activity for more than 8 batches and kept 13% (v/v) ethanol productivity. The viability and fermentation activity of immobilized yeasts didn’t decrease while storage at 4℃ for 6 months. Sensory evaluation showed that color, taste and overall acceptance of red wines made by free or immobilized yeasts were not significantly different. However, the flavor was better for red wines fermentation with immobilized yeasts.
Subjects
褐藻酸鈣
發酵
固定化
紅葡萄酒
酵母菌
calcium alginate
fermentation
yeast
immobilization
red grape wine
Type
thesis
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