Simultaneous and Sequential Fermentations with Saccharomyces cerevisiae DJ02 and Lactobacliius acidophilus WS in Pear Wine

Abstract:

The two controlled inoculation procedures of simultaneous and sequential fermentations with Saccharomyces Cerevisiae DJ02 and Lactobacliius acidophilus WS were studied in pear wine. The sugar consumption and ethanol product were delayed in the course of simultaneous fermentation contrary to the single fermentation. However in the sequential fermentation the effect was less than the simultaneous fermentation. In this work the function of malic acid degradation in the sequential fermentation was better than the simultaneous fermentation. The pH value of the pear wine came to 3.9 after the sequential fermentation. The change tendency of the yeast population after adding Lactobacliius acidophilus WS was similar to the yeast single fermentation in the simultaneous and sequential fermentation. But the cell population was went down in the course of the fermentation. The population of Lactobacliius acidophilus WS in the course of the two kinds of fermentation methods showed no significantly differences.

• Periodical: Advanced Materials Research (Volumes 317-319)
• Pages: 2388-2392
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.317-319.2388
• Online since: August 2011
• Authors: Da Wei Zhang, Wen Bin Dong, Dan Zhang, Lei Jin, Jie Zhang, De Ming Li, Hui Dong Li
• Keywords: Fermentation, Malolactic Fermentation, Pear Wine, Yeast

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