Comparison of the fermentative kinetic in a base wine with yeast of baking and yeast of wine

Abstract

The aim of this study was to compare the fermentation kinetics of obtaining a base wine using yeast strains of using raw sugar and instant yeast dry (IYD) to use for baking. We used the yeast Saccharomyces cerevisiae strains with key Uvaferm and IYD brand manufactured in Cuba. We worked with 16 ºBx of wort concentration supplemented with nutrients, with 1:3 ratio spread to 250 mL (laboratory scale) and 9000 L (industrial scale). The fermentation was performed in the laboratory a room temperature (21-23°C) and fermentative kinetics were monitored by microvinification and sugar consumption of the substrate. In industry alone was monitored daily consumption of sugars and wine obtained was measured acidity, alcohol content and sensory evaluation. We conclude that the fermentation kinetics of both strains have a similar behavior both industrial and laboratory scale, for the Cuban factory conditions, and the base wine obtained with Uvaferm strain has a quality higher than the one IYD strain.