Resumen

FERREYRA, María M et al. Alcoholic Fermentation of Orange Juice with S. Cerevisiae. Cienc. docencia tecnol. [online]. 2009, n.39, pp.143-158. ISSN 1851-1716.

Orange juice was fermented with S. cerevisiae using natural (NJ) or pasteurized (PJ) juice, at 2 pHs (3.5 or 4.0) and at 2 temperatures of fermentation (10 or 20°C) and 2 of aging (10 or 20°C). Reducing sugars (RS) and total sugars (TS), amino-N and yeast counts were determined during 4 stages: initial, fermentation, bottling and aging (4 months). Sugars and ethanol were determined as well at the end. RS and TS decreased during the fermentation for both musts as well as amino-N, later remaining almost constant. Yeast counts were 2×106/mL (NJ) and 7×106/mL (PJ). Fructose (80-90%) and glucose (<20%) were detected after bottling but not sucrose. Ethanol reached 60-80 g/L (NJ) and 80-85 g/L (PJ). Sugars and amino-N increased slightly during aging, but ethanol decreased in NJ and increased slightly in PJ. Yeast counts decreased. Yeasts metabolized almost all sugars and amino-N during the fermentation for growing; later, during ethanol production there were almost no changes up to bottling, occurring their lysis.

Palabras clave : Alcoholic fermentation; Orange juice; Yeasts.

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