Evaluation of yeasts growth during production of Kallmet wine, with spontaneous fermentation and inoculated fermentation with Saccharomyces bayanus yeast

Rozeta Hasalliu 1, Krenar Gozhdari 1, Fatbardha Meta 1, Renata Kongoli 1
1 Faculty of Biotechnology and Food Agricultural University of Tirana, Agricultural University of Tirana, Albania

Abstract

In Albania, some of wine producers produce wine with spontaneous fermentation and others produce wine with inoculated yeasts that are Saccharomyces cerevisiae, Saccharomyces bayanus or a mix between two yeasts, Saccharomyces cerevisiae and Sacharomyces bayanus. The aim of this study is to evaluate the performance of yeasts growth during spontaneous fermentation compared with fermentation where Saccharomyces bayanus yeast is used for the inoculation, also to evaluate the quality of two wines. For this reason 100 kg of Kallmet grape is used to produce wine with spontaneous fermentation and wine produced by the fermentation with inoculated yeast Saccharomyces bayanus. For isolation of yeast PDA medium is used. The difference between two fermentations was that on the first days, the number of yeast in spontaneous fermentation is lower than the number of yeast in fermentation with inoculated yeast, but after the 8-th day of  fermentation the number of yeasts in wine with spontaneous fermentation is higher than the number of yeasts in fermentation inoculated with Saccharomyces bayanus yeast.
Key words: Kallmet wine, spontaneous fermentation, inoculated fermentation, yeast, Saccharomyces bayanus.

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