Brewer´s spent yeasts for oenology: from characterisation to must fermentation

Michael B. Montalbano, K. Rydzá, J. Blažek, Ondřej Šnajdar, V. Paulíček
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Abstract

In order to follow the principles of the circular economy, the spent brewer´s yeasts were in this work evaluated to be considered as a raw material for production of yeast derivatives for oenology. They provide natural source of organic nutrition, improve organoleptic properties and physico-chemical stability of wines. In this work, the spent yeasts from different beer styles were evaluated for their primary characteristics. Three types of yeast derivatives were prepared, inactive yeasts used for active dry yeast rehydration, lysates for organic nitrogen supply during fermentation and yeast hulls for adsorption of fermentation inhibitors. The chemical properties, fermentation kinetics and aromatic compounds formation of spent yeast derivatives were comparable to the well-recognized commercial products. However, the sensory analysis of final wines revealed bread-like and yeast autolysis off-flavors.
酿酒用酵母:从特征到必须发酵
为了遵循循环经济的原则,在这项工作中,对啤酒酿造用的酵母进行了评估,将其作为生产酿酒用酵母衍生物的原料。它们提供了天然的有机营养来源,改善了葡萄酒的感官特性和物理化学稳定性。本文对不同啤酒类型的废酵母进行了主要特性评价。制备了三种酵母衍生物:用于活性干酵母再水合的无活性酵母,用于发酵过程中有机氮供应的裂解物和用于吸附发酵抑制剂的酵母壳。废酵母衍生物的化学性质、发酵动力学和芳香族化合物的形成与公认的商业产品相当。然而,最终葡萄酒的感官分析显示面包样和酵母自溶的味道。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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