Traditional second fermentation method yeast starter culture and prise de mousse optimization with Inactive Dry Yeast and Saccharomyces cerevisiae strains IOC 18-2007 and IOC-FIZZ

Entity: Universitat Rovira i Virgili (URV)

Confidenciality: No

Education area(s): Begudes Fermentades

APS: No

Title in different languages: Peu de cuba i optimizació de la presa d'escuma de la segona fermentació per mètode tradicional amb Llevat Sec Inactiu i les soques de Saccharomyces cerevisiae IOC 18-2007 i IOC FIZZ

Abstract: Yeast starter cultures of IOC-18-2007 and IOC-FIZZ were performed via 3 different protocols (P1: CIVC, P2: 24 H and P3: 5 H) and an IOC’s Inactive Dry Yeast absence and presence were followed by density kinetics and inoculated. Significantly desired density kinetics were found in 18-2007 IDY (+). Contrarily, significant final pressure values after second fermentation indicated lower pressure for IDY (+), being the best protocol P1: CIVC and performance P1 18-2007 IDY (-). Total yeast sterol and fatty acid analysis at the end of the starter culture exhibited significantly better membrane adaptation in Protocol 1, 18-2007, and IDY (+).

Subject: Fermentació

Academic year: 2022-2023

Language: en

Work's public defense date: 2023-06-19

Subject areas: Enology

Student: Rubiano Castro, Daniel

Work's codirector: Marchal, Richard

Department: Bioquímica i Biotecnologia

Creation date in repository: 2024-02-21

Keywords: Yeast starter culture, prise de mousse, inactive dry yeast

Title in original language: Traditional second fermentation method yeast starter culture and prise de mousse optimization with Inactive Dry Yeast and Saccharomyces cerevisiae strains IOC 18-2007 and IOC-FIZZ

Access Rights: info:eu-repo/semantics/openAccess

Project director: Rozés, Nicolas