Avances sobre la dinámica de la fermentación y su efecto en la calidad del pisco

Abstract

Molds, bacteria and indigenous yeasts were isolated during a spontaneous fermentation of grape from the Italy variety, all from the valley of Lima. Monitoring of the fermentation was performed by determining the density, temperature, soluble solids (° Brix), pH and ethanol content. At the same time it was performed a cell count of bacteria, molds and yeasts in R2A and Sabouraud agar plates, as well as a biochemical analysis of the wort. During spontaneous fermentation we isolated five strains of bacteria, three strains of molds and seven from yeast. During the early phases of spontaneous fermentation, yeasts of Hanseniaspora gender were the majority, but from the eighth day of fermentation the specie S. cerevisiae achieved the top, and its strain was isolated to the end of fermentation. Biochemical analyzes showed that flavanols increased until the seventh day of fermentation, decreasing by 10% until its end. For the biochemical identification of yeast strains of S.cerevisiae species, the identification kit RapID Yeast Plus System (Remel) will be used in order to establish their carbon sources usage profiles