OPTIMISATION STUDIES OVER WINE YEAST USE AND PROCESSING
Alina BUŢU, Catalina TUDORA
National Institute of Research and Development for Biological Sciences, Bucharest
Abstract.
This paper presents optimization studies of wine yeast processing for obtaining useful components from this. In order to recover the alcohol, two methods have been proposed: a) Dilution with water and distillation, b) Washing with physiolagical salt and distillation of the washing water. The yeast resulted after alcohol recovery has been treated by two niethods: 1) autolization on 50 C for 24 h; 2) ultrasound action and autolisation. There has been determined the recovered alcohol concentration.