Acta Scientiarum Polonorum Technologia Alimentaria

Abstract The aim of this work was to compare the two yeast strains (Saccharomyces bayanus S.o./1 and S.bayanus S.o./1AD) in continuous wine fermentation. The strain S.o./1 is recommend in literature for continuous wine fermentation. The strain S.o./1AD was obtained in our department from S.o./1. Yeast cells was immobilized on cubes of foam glass. Fermentation was carried out for 3.5 months in 4-columns fermentor, at 22°C. High sugar must (about 320 g•dm-3), containing 70% apple juice, was used. It was state, that the strain S.o./1AD is more advantageous in continuous fermentation in comparison with S.o./1. The higher alcohol content (about 1% vol.) and yield of fermentation was obtained. Since the second week until the end of work time of fermentor the yield was 93-96% (S.o./1AD), and 91-94% (S.o./1). During the time of fermentor work for both strains the changes of another contents was stated.