Overview
ABSTRACT
Carrying out fermentation applied to drinks firstly depends on the technological characteristics of the used yeasts, the quality of the substrate before fermentation (at the biological and microbiological level, its dynamics of evolution) and finally fermentation parameters. The aim of this article is to compare the various fermentation practices in brewery and winemaking fields. It thus explains the role of yeasts, their utilization and interactions as well as the biochemical transformations of the finished product. In order to achieve this, biochemical, microbiological and sensory controls can be conducted at various stages of the fermentation process, be they decision-making or regulatory.
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Marc FAIVELEY : Professor of Microbiology and Biotechnology ENILBIO Poligny
INTRODUCTION
This article takes a cross-disciplinary look at the conduct of fermentations in brewing and winemaking. By comparing different practices, we can better understand the role of yeasts, their use and their interactions with their environment.
Often regarded as a simple manufacturing step, alcoholic fermentation raises many questions due to its complexity, particularly in terms of the biochemical transformations of the finished product.
A scientific overview will help us to understand the importance of regulatory parameters on yeast metabolism and the various possible fermentation processes, taking into account the characteristics of the raw materials used and the objectives to be achieved.
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Fermentation strategies applied to drinks
Fermentation strategies
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