Viticulture and Enology Center of Galicia (EVEGA), Ponte San Clodio s/n, E-32427 Leiro (Ourense), Spain.
J Sci Food Agric. 2010 Jan 15;90(1):121-31. doi: 10.1002/jsfa.3794.
Grapes after harvesting are air dried and pressed in order to concentrate sugars, acids and flavour compounds to produce vino tostado (toasted wine), a wine with intense aroma and flavour notes and high residual sugar concentration. In order to get a better knowledge of the difficulties involved, several fermentations were conducted at 12 and 28 degrees C using 0, 15 and 30 g hL(-1) ammonium sulfate and 0, 25 and 50 g hL(-1) exogenous commercial yeast (Saccharomyces cerevisiae var. bayanus) to study the kinetics of sugar consumption and ethanol, acetic acid and glycerol production.
Fermentation kinetic parameters were calculated and metal concentrations and antioxidant activity were analysed.
The spontaneous fermentation at 12 degrees C and all fermentations conducted with the commercial yeast gave vino tostado of adequate quality, while the spontaneous fermentation at 28 degrees C was sluggish. High-temperature fermentations led to sweeter wines with higher volumetric productivities, although low-temperature fermentations produced better wines in terms of higher glycerol and lower acetic acid levels. Fructose was the only sugar to be consumed during spontaneous fermentations, while both glucose and fructose were consumed during fermentations of the inoculated musts, with preference for each monosaccharide depending on temperature.
葡萄收获后，经过风干和压榨，以浓缩糖分、酸和风味化合物，从而生产出具有浓郁香气和风味特征、高残糖浓度的烤葡萄酒。为了更好地了解其中的困难，在 12 和 28°C 下使用 0、15 和 30 g hL(-1) 硫酸铵和 0、25 和 50 g hL(-1) 外源商业酵母（酿酒酵母 var. bayanus）进行了多次发酵，以研究糖消耗和乙醇、乙酸和甘油生产的动力学。
计算了发酵动力学参数，并分析了金属浓度和抗氧化活性。
12°C 下的自然发酵和使用商业酵母进行的所有发酵都得到了具有足够质量的烤葡萄酒，而 28°C 下的自然发酵则较为缓慢。高温发酵会产生更甜的葡萄酒，具有更高的体积生产力，尽管低温发酵在甘油水平较低和乙酸水平较高方面会产生更好的葡萄酒。在自然发酵过程中，只有果糖被消耗，而在接种的葡萄汁发酵过程中，葡萄糖和果糖都被消耗，每种单糖的消耗取决于温度。
