Physicochemical and colorimetric characterization of cryoconcentrated grape juices and their impact on Saccharomyces cerevisiae fermentation
DOI:
https://doi.org/10.5433/1679-0359.2026v47n1p235Keywords:
Grape, Yeast, Cryoconcentration, Alcoholic fermentation, Freeze concentration.Abstract
Cryoconcentration increases sugar concentration in grape juice, influencing alcoholic fermentation. Thus, physicochemical and colorimetric parameters of cryoconcentrated grape juices and their impact on alcoholic fermentation were evaluated. Five treatments, each with a volume of 1.5 L, were prepared. Treatments received 0.05 g L-1 potassium metabisulfite and 0.60 g L-1 Saccharomyces cerevisiae. Subsequently, treatments were incubated at 25.0 °C ± 2.0 °C and remained under these conditions until alcoholic fermentation was completed after 10 days (treatment 1), 18 days (treatments 2, 3, and 5), and 26 days (treatment 4). Alcoholic degree and residual reducing sugar levels were 10.56% ± 0.01% and 4.22 ± 0.42 g L-1 (treatment 1), 14.58% ± 0.03% and 34.53 ± 0.20 g L-1 (treatment 2), 14.91% ± 0.03% and 35.88 ± 0.56 g L-1 (treatment 3), 10.37% ± 0.03% and 76.03 ± 1.55 g L-1 (treatment 4), and 5.26% ± 0.02% and 208.50 ± 5.57 g L-1 (treatment 5), respectively. Total polyphenol content and total titratable acidity increased with higher volumes of cryoconcentrate in treatments. However, pH, volatile acidity, and phenolic profile did not show the same behavior. Cryoconcentration did not affect blue color or hue, but increased color intensity while reducing luminosity and red coloration. High concentrations of total soluble solids reduced the fermentative capacity of Saccharomyces cerevisiae in treatments 2, 3, 4, and 5, delaying fermentation and resulting in high residual sugar levels.
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