Fermentation process optimisation and characterisation of pear fruit wine (CROSBI ID 699915)
Prilog sa skupa u zborniku | izvorni znanstveni rad
Podaci o odgovornosti
Velić, Darko ; Bušić, Valentina ; Husnjak, Bruno ; Velić, Natalija ; Amidžić Klarić, Daniela , Petravić Tominac, Vlatka , Klarić, Ilija
engleski
Fermentation process optimisation and characterisation of pear fruit wine
This study aimed to investigate the influence of two commercially available oenological yeasts (Uvaferm BDX and Cross Evolution) on fermentation kinetics, physicochemical properties, and total polyphenols content of organic pear juice with and without the addition of industrial pectolytic enzyme (Lallzym OE) and their respective wines. The alcoholic fermentation (AF) kinetics was monitored on a laboratory-scale (microfermentations), while the controlled fermentation (CF), as well as induced malolactic fermentation (MLF) of pear juice, was carried out on a pilot-scale custom made fermentation system. The pure culture of lactic acid bacteria (LAB) Oenococcus oeni was used for pear wine fermentation with the establishment of temperature optimum for selected LAB type. The results of the study showed that selected yeasts Uvaferm BDX and Cross Evolution could successfully ferment pear juice. The higher specific fermentation rate was achieved using Uvaferm BDX. In samples produced with the addition of the pectolytic enzyme Lallzym OE, a higher specific fermentation rate, as well as a higher total polyphenols content, were observed compared to other pear wine samples. The stimulated MLF led to a decrease of malic acid concentration, which resulted in improved sensory properties of pear wine.
fruit wine ; pear wine ; controlled fermentation ; malolactic fermentation ; total polyphenols
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Podaci o prilogu
141-148.
2021.
objavljeno
Podaci o matičnoj publikaciji
Proceedings 18th Ružička Days “Today Science – Tomorrow Industry”
Jukić, Ante ; Ocelić Bulatović, Vesna ; Kučić Grgić, Dajana
Zagreb : Osijek: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku
2459-9387
2671-0668
Podaci o skupu
18th Ružičkini dani "Danas znanost-sutra industrija"
poster
16.09.2020-18.09.2020
Vukovar, Hrvatska