Biochemical Engineering Process Assignment

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 mixed cultured strain compared to single strain is that the yeast strain
can produce many more 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