Note: How Do Processing Conditions Affect the Microflora of the Sweet Pomace of White Grapes from Vinho Verde?

Abstract

The independent and combined effects of the addition of tartaric acid, the addition of pectinases, and the time of fermentation (and the material of the container) on the specific rates of death of lactic acid bacteria and yeasts were experimentally evaluated through a full (or fractional) two-way factorial design for pomace fermentation from the Alvarinho (and the Loureiro) varieties. Microbes present in the pomace prior to fermentation were identified in a preliminary fashion. Knowledge of the behavior of the microflora in grape pomace as a function of each major processing parameter during the step of anaerobic fermentation is important in attempts to eventually standardize and optimize the manufacture of these distilled beverages.

Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva

“…Immediately before storage, the grape pomace is sometimes sprayed with r10°l< (w/~n~) aqueous tartaric acid (or, alternatively, sulfuric or phosphoric acid) at ratios of c.1 L of acid solution per 400 kg of grape pomace (Versini and Inama, 1981;Rankine, 1989a;V,-iraj5o, 1992;Orriols, 1994;Silva et al, 1995b;Silva and Malcata, 1998).…”

“…that can tolerate such harsh environmental conditions comprises several strains of yeasts and bacteria, which are essentially limited to two groups: lactic acid bacteria and acetic acid bacteria (Rankine, 1989a;Silva et al, 1995b;Pina, 1998). Molds grow only at the beginning of fermentation, as they are quickly inhibited by alcohols produced during it (Rankine, 1989a).…”

Volatile composition of traditional and industrial Orujo spirits

“…The quality and composition of the resulting spirit will depend, in part, on how the alcoholic fermentation of the raw material has been carried out and on storage conditions (Cort es, Gil, & Fern andez, 2001a, 2001bSilva & Malcata, 1998;Silva, Malcata, & Hogg, 1995). Another very important factor in the production of this type of alcoholic drink is the distillation technique (Cort es et al, 2001a(Cort es et al, , 2001bDa Porto, Sensidoni, & Longo, 1998;Silva & Malcata, 1999).…”

Spirits and Liqueurs from Melon Fruits (Cucumis melo L.)

“…Otherwise, Acetaldehyde is 90 % of the total aldehyde content in distillates (Versini, Monetti, dalla Serra & Inama, 1990, Orriols, 1991Silva, Malcata, & Hogg, 1995). More than 1200 mg/L of ethanol is evidence of oxidation of the ethanol during alcoholic fermentation or a enzymatic pyruvic acid decarboxylation (Baro & Quiros-Carrasco, 1977;Cantagrel, Lablanquie, Snakker, & Vidal, 1993).…”