Initial stages of fermentation

On this basis, Cavagna et ah (2008) inoculated a must for the production of Vin Santo Trentino with two strains of non -Saccharomyces yeast C. zemplinina and Z. rouxii. Due to their osmophile characters, both of these showed a good performance at the initial stages of the fermentation, and therefore, the Authors considered that these two strains are suitable for the initial stages of fermentation, to lower the sugar concentration of the must. 

With the aim to investigate yeast population dynamics during the production of Vin Santo under different fermentation conditions and to evaluate their impact on wine sensorial characteristics, Domizio et al. (2007) tested different fermentation conditions, such as yeast inoculum, madre addition, and temperature. The results indicate that the low temperatures that occurred during the initial stages of fermentation have different effects on the wine yeasts (Fig. 3.10). On the one hand,... 

If the substrate contains high amounts of glycides a considerable quantity of hydrogen is also generated, particularly at the initial stages of fermentation. 

During the initial stage of fermentation, the mold spores germinate, and the temperature of the mass rises gradually. Subsequently, the mold grows rapidly, reaches a... 

Yeast usually is added one to five percent by volume if a liquid culture is used, or one to three pounds per 1000 gallons if a dry culture is used. Once fermentations are started initially, many enologists will start new batches using wine from current fermentors, rather than from new, pure, dry or liquid cultures. Optimum yeast transfer would occur during the most active stage of fermentation, usually at 15°-190 Brix. 

Following the initial stages of product recovery from a fermentation broth, a number of purification stages will be required in all but the simplest industrial processes. In the case of high-purity pharmaceutical products, a large number of separation stages are usually required to remove all impurities from the desired final product. By identifying some difference between the product and its impurities, either physical or chemical, the desired bioseparation can be achieved. 

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