In this study, we will focus on the fermentation of Barbera wine, made from barbera

grape variety of Vitis vinifera. The yeast strain of Starmerella bacillaris and
Saccharomyces cerevisiae can be used in the mix cultured inoculated fermentation
in wine production to improve the aroma. Mixed culture fermentation increases the
production of volatile compound that contributes to the wines taste.
To carry out this fermentation, barbera grapes were crushed and heated to 60C to
deactivate the local yeast population. The grape juice will be incubated at 28 C for
5 days. The unfermented juice must have a pH of 3.20. YEPD or yeast extract
peptone dextrose (10 g/L yeast extract, 20 g/L peptone, 20 g/L dextrose with 20 %
glycerol) will be used to inoculate small amount of sterile grape juice. After 24 h of
incubation at 25 C, more sterile juice were added to the activated inoculum and
then incubated for another 24 h at the same temperature. The fermentation process
will be complete for about 21 days. The yeast cell population may decline after a
week due to nutrient depletion and increased alcohol level.
The enzyme Zymase found in yeast catalyzes the grape juice according to the
formula:
sugar

ethanol + carbon dioxide

C6H12O6 2 C2H5OH + 2 CO2

This process occurs in the absence of oxygen or anaerobic respiration in yeast.
Carbon dioxide is the by-product while ethanol is the main product.
The main benefit of using this strain of yeast is that is produces many different
types of secondary product that contribute to the wines taste and composition.
Volatile aroma compound produced during fermentation from chemical families of
alcohols, esters, fatty acids, aldehydes and ketones and terpenes all affects the
complexity of the wine.

http://www.bbc.co.uk/schools/gcsebitesize/science/triple_ocr_gateway/beyond_the_
microscope/useful_microorganisms/revision/3/
http://www.sciencedirect.com/science/article/pii/S0023643816303954