RESUMO
'Sobrasada' is a raw-cured product typical of Mallorca (Balearic Islands). Throughout its ripening process the product, like other raw-cured sausages, undergoes a series of chemical and microbial changes which lead to the formation of its desirable final characteristics. In the 'sobrasada' studied, the breeds, feeding and casings used in the Balearic Islands were employed. The evolution of different groups of microorganisms was followed: mesophylic aerobic microorganisms, lactic acid bacteria, Enterobacteriaceae, yeasts and moulds, group D Streptococcus, proteolytic microorganisms and lipolytic microorganisms. It was found that the predominant flora, from the beginning to the end, was made up of lactic acid bacteria. Conversely, Enterobacteriaceae disappeared as ripening went on, and the rest of the microbial groups studied underwent little variation along the process. An important characteristics of the product is the fast fall of pH, from values near 6·0 to values around 5·3, in the first week.
RESUMO
Three fermentations were carried out with grape must of the Callet variety. This cultivar is considered autochthonous from the island of Majorca. Two tanks were inoculated with starting cultures of selected yeasts and the last was fermented spontaneously by wild yeasts. The frequency of yeast isolates during the early stages of the fermentation, showed that Candida stellata was more affected by the inoculation than the other wild yeasts with the exception of Saccharomyces cerevisiae. The chemical analyses of wines showed a better alcoholic rate and less volatile acidity in the inoculated wines. Two sensorial analyses were performed and significant differences between the wines were noted.
