Acta Scientiarum Polonorum Technologia Alimentaria

Abstract The purpose of this work was to compare the influence of long-term continuous wine fermentation on two yeast strains (Saccharomyces bayanus S.o./1 and S. bayanus S.o./1AD) immobilized on foam glass. Fermentation was carried out in the 4-columns fermentor for 3.5 months, and the must contained approximately 320 g•dm-3 total sugar. During the course of the process, the number of cells decreased both with the column number and with every subsequent month of the fermentor’s work. The number of cells of the S.o./1AD strain was higher than that of the S.o./1 strain. After the end of fermentation, the number of viable S.o./1AD cells on the surface of carrier was higher than those of the S.o./1 strain. Yeast isolated from the carrier from the first column was characterized by the highest part of viable cells (43%). In the third and fourth columns, the amount of vi-able cells was similar for both strains (adequately 20% and 10%). Moreover, various shapes of cells isolated from the carrier after the end of fermentation were observed, for example: elongated, in the shape of a “pear”, wrinkled and in the form of few connected cells. Yeast cells S.o./1 were more distorted.