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Effect of the addition of bee pollen to white grape must during alcoholic fermentation

Antonio Amores-Arrocha, Universidad de Cádiz, Spain

Effect of the addition of bee pollen to white grape must during alcoholic fermentation

The use of activators during fermentation is a highly advisable practice since it favors the yeast metabolism and cell growth, increasing the fermentation rate and improving the sensory quality of the wines. However, the use of commercial activators carries some risks at the level of nutritional balance, sensitivity of yeasts to ethanol, etc., in addition to the problems associated with the use of products of synthetic origin.

Bee pollen is a product of natural origin, rich in a series of essential compounds for fermentation and which also constitutes a source of important components essential for yeast.

In this work were analyzed its influence on the composition of the musts, the fermentation kinetics, the evolution of the Saccharomyces cerevisiae yeast populations, the evolution of nitrogen easily assimilated by the yeasts and the physical-chemical characteristics of the final wines.

The results showed that the use of bee pollen at doses lower than 1 g / L could be of interest for its use as an activator of alcoholic fermentation in the production of white wines.

Report presented at the Enoforum Awards 2020. The paper reproduced in this video-seminar was presented at the 1st Spanish edition of Enforum Web (5-7 May 2020)

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Published on 08/10/2020
Item available in spagnolo
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