Production of Blackberry Wine by Microfermentation using Commercial Yeasts Fermol Rouge® and Fermol Mediterranée®
Year: 2012
Type: article
Abstract: Th e aim of this paper was to determine the enological traits of two commercial yeasts (Fermol Rouge® and Fermol Mediterranée®) in a small scale and to evaluate the possibility of their application in commercial production of blackberry wine.Fermentation activity was monitored by measuring CO 2 evolution and CO 2 production rate during microfermentation of blackberry juice performed at 23ºC.Blackberry wines produced by two diff erent yeasts were analyzed in order to compare their composition diff erences.Fermentations were carried on to complete sugar consumption by both yeast strains.Levels of volatile acids formed by the two yeasts were signifi cantly diff erent and diff erences in concentrations of residual sugars, malic acid, lactic acid and pH-value were highly signifi cant.Th ere were no signifi cant diff erences between concentrations of ethanol, total acids and glycerol in blackberry wines produced by both yeasts.Chemical composition of the produced blackberry wines was in accordance with the Croatian fruit wine legislation.Good fermentative properties and low potential of H 2 S production of both commercial yeasts could be benefi cial for blackberry wine production.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2131303764