Effect of pasteurization and incubation temperature on the alcoholic fermentation of blackberry must

Abstract

Alcoholic fermentation is an anaerobic process involving microorganisms that act depending on the intrinsic and extrinsic conditions to which they are exposed. The must was adjusted to soluble solids of 15 grados Brix and divided into two pairs of 2 liters. One part was pasteurized and the other not, subsequently each part was subdivided into two to obtain two pasteurized musts and two unpasteurized musts, each must was added 1 gram of previously hydrated oenological yeast. Two of them (pasteurized and unpasteurized) were brought to an incubation temperature of 30  2 °C and the others to a temperature of 202 °C. Brix, pH and alcohol degrees were analyzed during days 0, 3, 8 and 10. The results showed that the unpasteurized must incubated at 30  2 °C was the one with the highest alcohol content, concluding that this is the optimal temperature to develop alcoholic fermentation and that although pasteurizing and inoculating with the yeast strain can be a good “Starter” for alcohol production.