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The purpose of this work was to compare the influence of long-term continuous wine fermentation on two yeast strains (Saccharomyces bayanus S.o./l and S. bayanus 50. /IAD) immobilized on foam glass. Fermentation was carried out in the 4-columns fermentor for 3.5 months, and the must contained approximately 320 g-dm'3 total sugar. During the course of the process, the number of cells decreased both...
Celem pracy było porównanie dwóch immobilizowanych szczepów drożdży zastosowanych w ciągłej fermentacji winiarskiej. W doświadczeniu wykorzystywano polecany w literaturze do fermentacji ciągłej szczep S. bayanus S.o./l (dawna nazwa S. oviformis rasy Bratislava) oraz uzyskany w Zakładzie Biotechnologii i Mikrobiologii Żywności SGGW szczep Saccharomyces bayanus S.o./l AD. Drożdże unieruchamiano na kostkach...
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