Study of the Yeast Strain Influence and the Alcoholic Fermentation Conditions on the Higher Alcohols and Aldehydes Content in Gamza Wines

Abstract

The influence of temperature and inoculum amount of yeast culture on the ability of the strains Saccharomyces cerevisiae Badachoni and Saccharomyces cerevisiae 24-6 to synthesize higher alcohols and aldehydes was studied. Yeast showed the highest fermentation activity at a temperature of 28oC. Neural networks had been applied and mathematical models were derived, describing with high accuracy the experimental data on the change of the total amount of higher alcohols and aldehydes in the fermentation process depending on the conditions. The higher alcohols ratio had increased during the process. The Badachoni strain revealed a better ability to synthesize the studied metabolite as compared to the 24-6 strain. The Badachoni had produced the greatest amount of higher alcohols when the process occurred at 28°C, whereas the 24-6 at 24oC. The aldehydes synthesis had reached its peak during the rapid fermentation, thereafter it began to go down. The studied yeast synthesized more aldehydes when the process took place at a lower temperature. For both strains, the maximum was observed under the conditions 20oС/4%. The analysis of the obtained wines had confirmed that quantitatively Badachoni produced more total higher alcohols and 24-6 more total aldehydes. In both strains within one temperature range, in all variants, with increasing the inoculum amount of yeast culture the ratio of studied metabolite went up too.