Resumen

ANAYA-VILLALPANDA, Matilde et al. Effect of the magnetic treatment on fermentation of raw sugar base wine. RTQ [online]. 2017, vol.37, n.3, pp. 561-573. ISSN 2224-6185.

The aim of this study was evaluated the effect of oscillate and static magnetic fields (OMF and SMF) on base wine fermentation to raw sugar wort. For that Saccharomyces cerevisiae uvaferm strain was employed in wort without to sterilized and magnet treated (control sample was sterilized and not magnet treated) according to the optimization of results of D-optimal multifactorial design of tree factors (time, magnetic field density and wort concentration). Microbial growth by turbidity, acidity by evaluation with NaOH and fenolftaleyne colour change as indicator, alcohol production by fermentative power technic, alcohol graduation by digital densimetry and sensorial evaluation were evaluated. OMF applied on raw sugar wort before inoculated wine strain was higher stimulant effect on alcohol production (+0,44 % v/v regarding to the control] that SMF [-0,32 % v/v) was concluded. Due to the current trend in enology to consume wine of minor alcoholic graduation the SMF regime of treatment was chosen with 17 °Bx, 120 mT and 8 s residence times. The same one cause a decrease of 0,32% v/v without affectation on total acidity (volatile acidity: 0,4 g/L and fixed acidity: 0,36 g/L) and decreasing in the fixed acidity regarding to the control. The magnetic field did not influence in the organoleptic properties of the base wine obtained and it favored its clarification regarding to the control.

Palabras clave : saccharomyces cerevisiae; alcohol production; fermentative power.

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