Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae

The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC 212) and to determ ine the dif ferences in composition and sensory propert ies of raspberr y wines fermented with immobilized and suspended yeast cells of both strains at 15 °C. Anal- yses of aroma compound s, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermenta- tions with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fer- mentation ki netics were observed in all the samples that were fermented with strain RC212 (suspende d and immobilized) than in samples fermented with strain EC1118. Signi?cantly higher amounts of acetic acid wer e det ected in all samples fermented with strain RC 212 than in those ferme nted with strain EC1118 (0.282 and 0.602 g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.