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Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

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Bonin S., Wzorek W., Koper L.

Acta Scientiarum Polonorum. Technologia Alimentaria

2006

tom 05

nr 2

25-38

The purpose of this work was to compare the influence of long-term continuous wine fermentation on two yeast strains (Saccharomyces bayanus S.o./l and S. bayanus 50. /IAD) immobilized on foam glass. Fermentation was carried out in the 4-columns fermentor for 3.5 months, and the must contained approximately 320 g-dm'3 total sugar. During the course of the process, the number of cells decreased both with the column number and with every subsequent month of the fermentor’s work. The number of cells of the S.o./IAD strain was higher than that of the S.o./l strain. After the end of fermentation, the number of viable S.o./IAD cells on the surface of carrier was higher than those of the 50. /l strain. Yeast isolated from the carrier from the first column was characterized by the highest part of viable cells (43%). In the third and fourth columns, the amount of viable cells was similar for both strains (adequately 20% and 10%). Moreover, various shapes of cells isolated from the carrier after the end of fermentation were observed, for example: elongated, in the shape of a “pear”, wrinkled and in the form of few connected cells. Yeast cells S.o./l were more distorted.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Bonin S.

1 Koper L.

1 Wzorek W.

1 2006

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Influence of long-time continuous wine fermentation on yeast immobilized on foam glass