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Molecules 2018, 23(6), 1321; https://doi.org/10.3390/molecules23061321

Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process

Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
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Received: 10 May 2018 / Revised: 28 May 2018 / Accepted: 30 May 2018 / Published: 31 May 2018
(This article belongs to the Collection Wine Chemistry)
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Abstract

The aim of the present study was to compare and analyze the impact of using bee pollen doses (0.1, 0.25, 1, 5, 10 and 20 g/L) as activator in the alcoholic fermentation process of Palomino fino and Riesling wines. In this regard, its influence on the musts composition, the fermentative kinetics, the evolution of the populations of Saccharomyces cerevisiae, the evolution of yeast-assimilable nitrogen and physico-chemical characteristics of final wines has been analyzed. Bee pollen addition produces significant increases in yeast-assimilable nitrogen and maximum yeasts population and exponential velocity reached during alcoholic fermentation. Bee pollen showed an important effect on yeast survival during the death phase. Final wines showed significantly increase in volatile acidity above doses higher than 10 g/L and Comisión Internacional de L’Eclairage parameters (CIELab), color intensity and Abs 420 nm, from 1 g/L. Therefore, pollen could be used as fermentative activator for the alcoholic fermentation of white wines applying doses below of 1 g/L. View Full-Text
Keywords: Saccharomyces cerevisiae; bee pollen; yeast-assimilable nitrogen; alcoholic fermentation; white wine Saccharomyces cerevisiae; bee pollen; yeast-assimilable nitrogen; alcoholic fermentation; white wine
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Amores-Arrocha, A.; Roldán, A.; Jiménez-Cantizano, A.; Caro, I.; Palacios, V. Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process. Molecules 2018, 23, 1321.

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