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The process of combined fermentation of grape must in order to produce white wines


Author: Nazaria Aliona
Degree:doctor of engineering
Speciality: 05.18.07 - Technology of alcoholic and non-alcoholic drinks
Year:2017
Scientific adviser: Anatolie Bălănuţă
doctor, professor, Technical University of Moldova
Institution: Technical University of Moldova

Status

Term of presenting of the thesis 25 July, 2017

Abstract

Adobe PDF document0.75 Mb / in romanian

Thesis

CZU 663.252.4(478)

Adobe PDF document 6.07 Mb / in romanian
135 pages


Keywords

active dry yeast, regeneration, immobilization, combined alcoholic fermentation

Summary

The thesis consists of introduction, four chapters, conclusions and recommendations, bibliography with 181 references, 10 annexes, and 106 pages of basic content, 18 tables, and 50 figures. The results were presented in 16 scientific publications.

Field of study: 253.03 - Technology of alcoholic and nonalcoholic drinks.

Goals and objectives: The study and implementation the process of combined alcoholic fermentation of grape must in the production of dry white wines, wines with corrected alcohol content and wines on the overripe grapes.

Objectives: to study the processes of immobilization and regeneration single species of active cultured yeast; improvement of technological schemes for producing dry white wines, wines with corrected alcohol content and overripe grapes white wines and implementation of new technologies.

Scientific originality and novelty For the first time, the vessel of must was used fermentation as a bioreactor to obtain selected yeasts, which can be reused in winemaking. For the first time, the combined alcoholic and aerobic fermentation was used for producing wine with low alcohol grade.

Using the regeneration of immobilized active dry yeast were produced dry white wines, wines with corrected alcohol content and overripe grapes under industrial conditions at the winery "JAVGURVIN" J.S.C., the amount of 1500 dal each.

Scientific problem consists of extend the use of the biomass of active dry yeast immobilized in winemaking and its regeneration to reuse, thus reducing costs for purchase of active dry yeast.

Theoretical significance and practicality of applied value: Based on the carried out research on the regeneration of immobilized active yeasts technological schemes were developed for production of dry white wines, wines with corrected alcohol content and overripe grapes.

Implementation of scientific results: The results were tested and implemented at the winery „JAVGURVIN” J.S.C. by producing a lot of wine in industrial quantities of 1500 dal each according to the developed technological schemes based on a study.