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Pregled bibliografske jedinice broj: 1111454

Fermentation process optimisation and characterisation of pear fruit wine


Velić, Darko; Bušić, Valentina; Husnjak, Bruno; Velić, Natalija; Amidžić Klarić, Daniela , Petravić Tominac, Vlatka , Klarić, Ilija
Fermentation process optimisation and characterisation of pear fruit wine // Proceedings 18th Ružička Days “Today Science – Tomorrow Industry” / Jukić, Ante ; Ocelić Bulatović, Vesna ; Kučić Grgić, Dajana (ur.).
Zagreb i Osijek: Croatian Society of Chemical Engineers (CSCE) Faculty of Food Technology Osijek University of Josip Juraj Strossmayer in Osijek, 2021. str. 141-148 (poster, recenziran, cjeloviti rad (in extenso), znanstveni)


CROSBI ID: 1111454 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Fermentation process optimisation and characterisation of pear fruit wine

Autori
Velić, Darko ; Bušić, Valentina ; Husnjak, Bruno ; Velić, Natalija ; Amidžić Klarić, Daniela , Petravić Tominac, Vlatka , Klarić, Ilija

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings 18th Ružička Days “Today Science – Tomorrow Industry” / Jukić, Ante ; Ocelić Bulatović, Vesna ; Kučić Grgić, Dajana - Zagreb i Osijek : Croatian Society of Chemical Engineers (CSCE) Faculty of Food Technology Osijek University of Josip Juraj Strossmayer in Osijek, 2021, 141-148

Skup
18th Ružička Days “Today Science – Tomorrow Industry”

Mjesto i datum
Vukovar, Hrvatska, 16. - 18. 09. 2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Recenziran

Ključne riječi
fruit wine, pear wine, controlled fermentation, malolactic fermentation, total polyphenols

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija, Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove:
Farmaceutsko-biokemijski fakultet, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek

Citiraj ovu publikaciju

Velić, Darko; Bušić, Valentina; Husnjak, Bruno; Velić, Natalija; Amidžić Klarić, Daniela , Petravić Tominac, Vlatka , Klarić, Ilija
Fermentation process optimisation and characterisation of pear fruit wine // Proceedings 18th Ružička Days “Today Science – Tomorrow Industry” / Jukić, Ante ; Ocelić Bulatović, Vesna ; Kučić Grgić, Dajana (ur.).
Zagreb i Osijek: Croatian Society of Chemical Engineers (CSCE) Faculty of Food Technology Osijek University of Josip Juraj Strossmayer in Osijek, 2021. str. 141-148 (poster, recenziran, cjeloviti rad (in extenso), znanstveni)
Velić, D., Bušić, V., Husnjak, B., Velić, N. & Amidžić Klarić, Daniela , Petravić Tominac, Vlatka , Klarić, Ilija (2021) Fermentation process optimisation and characterisation of pear fruit wine. U: Jukić, A., Ocelić Bulatović, V. & Kučić Grgić, D. (ur.)Proceedings 18th Ružička Days “Today Science – Tomorrow Industry”.
@article{article, year = {2021}, pages = {141-148}, keywords = {fruit wine, pear wine, controlled fermentation, malolactic fermentation, total polyphenols}, title = {Fermentation process optimisation and characterisation of pear fruit wine}, keyword = {fruit wine, pear wine, controlled fermentation, malolactic fermentation, total polyphenols}, publisher = {Croatian Society of Chemical Engineers (CSCE) Faculty of Food Technology Osijek University of Josip Juraj Strossmayer in Osijek}, publisherplace = {Vukovar, Hrvatska} }
@article{article, year = {2021}, pages = {141-148}, keywords = {fruit wine, pear wine, controlled fermentation, malolactic fermentation, total polyphenols}, title = {Fermentation process optimisation and characterisation of pear fruit wine}, keyword = {fruit wine, pear wine, controlled fermentation, malolactic fermentation, total polyphenols}, publisher = {Croatian Society of Chemical Engineers (CSCE) Faculty of Food Technology Osijek University of Josip Juraj Strossmayer in Osijek}, publisherplace = {Vukovar, Hrvatska} }




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