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Food Science and Technology International
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Note: How do processing conditions affect the microflora of the sweet pomace of white grapes from Vinho Verde? / Nota: Cómo afectan las condiciones de elaboración a la microflora del bagazo de uvas blancas del Vino Verde

M.L. Silva

Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

F.X. Malcata

Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

T.A. Hogg

Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

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.

Key Words: Sweet pomace • fermentation • yeasts • bacteria • vinho verde.

Food Science and Technology International, Vol. 1, No. 2-3, 129-136 (1995)
DOI: 10.1177/108201329500100208
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M.L. Silva, A.C. Macedo, and F.X. Malcata
Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentacion del orujo de uva
Food Science and Technology International, January 1, 2000; 6(4): 285 - 300.
[Abstract] [PDF]