FACTORS INFLUENCING THE QUALITY OF WINE ACTIVE DRIED YEAST

摘要

Two main aspects have to be taken into consideration at designing the technology for drying the biomass and producing active dried wine yeast at pilot level: determination of the factors influencing the drying process and especially of the biomass of wine yeast; determination of the influence of these factors on the quality of wine active dried yeast (ADY). Studied factors influencing the ADY quality are the following: water content of yeast subjected to drying process; temperature and relative humidity of air used for drying; drying duration; nitrogen content of the biomass subjected to drying process; wild microflora present in the biomass subjected to drying process; uniformity in the size of the wine yeast cells. In order to elaborate the optimum technology for drying the wine yeast, preliminary test were performed under different technological conditions. The elaborated drying pilot technology is applicable for two categories of wine yeast biomass: wine yeast biomass obtained on molasses nutritive culture medium; wine yeast biomass resulted from the vinification process.