Influence of SO₂ on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields
Garde-Cerdán, T. | Marsellés-Fontanet, A.R. | Arias-Gil, M. | Martín-Belloso, O. | Ancín-Azpilicueta, C.
The aim of this work was to study the influence of SO₂ on the use of nitrogenous compounds by yeast during wine alcoholic fermentation. Thus Parellada must was sterilized by a pulsed electric field treatment and inoculated with Saccharomyces cerevisiae Na33 strain. The fermentations were carried out with SO₂ (20 mg/l) and without SO₂. Results showed that yeast better consumed the amino acids in the first half of fermentation in the presence of SO₂. The final concentration of amino acids in the obtained wine was greater when the must was fermented without SO₂ than when the latter compound was present. Therefore, the presence of SO₂ facilitated the consumption of amino acids and, hence, such wine should have more complex flavour and better microbiological stability than that obtained from fermentation without SO₂.
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