OLIVEIRA, Fagner José da Costa.; BRAZ, Luana Camilla Cordeiro.; GUIMARÃES, José Renato.; ALMEIDA, Rosilânia da Silva.; PEQUENO, Ozires Talysson Batista de Lima.; CAMPOS, Isabela Cristina Pereira.; QUEIROZ, Jean César Farias de.
Resumen:
The wine market in Brazil corresponds to ordinary wines made from table grapes. Studies on the fermentation conditions for wine production have generally not examined modes of operation in batch and fed batch. The objective of this study was to analyze the production of wine derived from the grape kind Isabel, fermented by the strain JP1 of the yeast Saccharomyces cerevisiae, following the kinetic parameters influencing its production (pH, total sugar content and cell growth). The medium was obtained by maceration and boiling of the grapes followed by a partial filtration. The fermentation was conducted in bioreactor with the sterilized medium of grape juice without the rind operating in batch and fed batch. The temperature and stirring were maintained at 30° C and 300 rpm, respectively. The alcohol content of wine was quantified at the end of the process through the distillation of it. It was observed that ethanol production was higher in the fed batch fermentation in which it was achieved in 6.0% v/v alcohol, while in the batch fermentation were obtained in 5.4% v/v alcohol. It was concluded that the yeast S. cerevisiae JP1 is apt to produce wine from grapes kind Isabel. Further testing for optimization and standardization of the methodology will be needed.
