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Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins - Effect of biocatalyst storage and SO2 concentration on wine characteristics

机译：固定在葡萄皮上的酵母在白葡萄汁中的连续酒精发酵-生物催化剂储存和SO2浓度对葡萄酒特性的影响

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摘要

Saccharomyces cerevisiae yeasts, immobilized by natural adsorption on grape skins, were used to carry out the alcoholic fermentation step of a winemaking process. The viability of the immobilized cells was evaluated by the implementation of 7 successive fermentations of a white grape must containing 30 mg/L of SO2. The time to complete alcoholic fermentation, the physicochemical characteristics of the produced wines (ethanol, glycerol, organic acids, volatile compounds, color) and sensory properties were evaluated. A traditional fermentation with free cells was used as control. Three other fermentations were conducted after storage of the immobilized biocatalyst (30 d, 4 °C), the first one in the same conditions of the earlier assays, and the other two with higher amounts of SO2 (60 mg/L, 90 mg/L).Wines produced with immobilized cells presented physicochemical and sensory characteristics similar to those traditionally produced with free cells. After three consecutive fermentations, chromatic characteristics became similar to those of traditional wines, but the fermentation time had been reduced from 7 d to 4 d. The fermentative process and the characteristics of the produced wines were not significantly affected by the use of higher amounts of SO2. Immobilized biocatalysts could be stored at least one month without losing its activity. © 2014 Elsevier Ltd.
机译：通过自然吸附固定在葡萄皮上的酿酒酵母酵母用于进行酿酒过程中的酒精发酵步骤。通过对含有30 mg / L SO2的白葡萄进行7次连续发酵来评估固定化细胞的活力。评估完成酒精发酵的时间，所生产葡萄酒的物理化学特性（乙醇，甘油，有机酸，挥发性化合物，颜色）和感官特性。使用具有游离细胞的传统发酵作为对照。固定化生物催化剂储存后（30 d，4°C）进行了另外三个发酵，第一个发酵条件与早期测定相同，另外两个发酵液中的SO2含量较高（60 mg / L，90 mg / L）。用固定化细胞产生的葡萄具有类似于传统用游离细胞产生的理化和感官特性。经过连续三个发酵后，其色泽特征变得与传统葡萄酒相似，但发酵时间已从7 d缩短至4 d。使用大量的SO2不会明显影响发酵过程和所生产葡萄酒的特性。固定化的生物催化剂可以保存至少一个月而不会失去其活性。 ©2014爱思唯尔有限公司。

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