Fermentation, Vol. 10, Pages 329: Study on the Kinetic Model of Mixed Fermentation by Adding Glutathione-Enriched Inactive Dry Yeast

Fermentation, Vol. 10, Pages 329: Study on the Kinetic Model of Mixed Fermentation by Adding Glutathione-Enriched Inactive Dry Yeast

Fermentation doi: 10.3390/fermentation10070329

Authors: Liming Xie Kangjie Yu Xiongjun Xiao Ziyun Wei Rong Xiong Yong Du Yajun Li Yi Ma

In order to investigate the impact of glutathione-enriched inactive dry yeast (g-IDY) on the co-fermentation process of Torulaspora delbrueckii and Saccharomyces cerevisiae, different contents of g-IDY (0, 20, 40, and 100 mg/L) were added to the simulated liquid for fermentation. The yeast quantity, reducing sugar content, and ethanol volume fraction in the fermentation system were determined every 24 h. Nonlinear fitting of the measured values was carried out using classical Logistic, SGompertz, Boltzmann, and DoseResp models. Additionally, the aroma components of the wine were analyzed by GC-MS. The results indicate that the Logistic model performs best in terms of yeast growth kinetics, whereas the DoseResp and Boltzmann models exhibit the same fitting performance for reducing sugar consumption, both superior to the Logistic model, and the Boltzmann model shows the best-fitting performance for ethanol production. All optimal models have fitting coefficients (R2 values) above 0.99, demonstrating that different contents of g-IDY can effectively complete fermentation. Furthermore, all three fitting models can effectively describe the fermentation process using g-IDY. The use of g-IDY can increase the content of ethyl phenylacetate and phenylethanol, which can be employed to enhance the aroma of wine.