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Pregled bibliografske jedinice broj: 461627

Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production


Iacumin, Lucilla; Manzano, Marisa; Cecchini, Francesca; Orlić, Sandi; Roberto, Zironi; Comi, Giuseppe;
Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production // World journal of microbiology & biotechnology, 28 (2012), 4; 1747-1759 doi:10.1007/s11274-011-0989-7 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 461627 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production
(Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production)

Autori
Iacumin, Lucilla ; Manzano, Marisa ; Cecchini, Francesca ; Orlić, Sandi ; Roberto, Zironi ; Comi, Giuseppe ;

Izvornik
World journal of microbiology & biotechnology (0959-3993) 28 (2012), 4; 1747-1759

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
distillate ; grappa ; grape marc fermentation ; molecular characterization ; Saccharomyces cerevisiae ; RAPD-PCR

Sažetak
As reported in the European Community regulation, grappa is a spirit beverage made in Italy from marc that has been steam distilled or distilled after the addition of water. Grape marc from red grapes has already undergone alcoholic fermentation with the must and can be distilled immediately. Grape marc from white grapes does not contain ethanol but contains sugars that are fermented by spontaneous anaerobic fermentation during a storage period. The characteristic aroma of grappa consists of a large number of volatile compounds, which arise from various sources, the most important of which is yeast. Very few studies have been undertaken to characterize the natural populations of yeast during the fermentation of grape marc. The goal of this study was to understand how different pHs, temperatures and yeast starter cultures affect the growth and dynamics of yeast species involved in pomace fermentation, which could be the basis for improving the final quality of grappa production. We found that a temperature of 15 °C has the greatest effect on improving the quality of the product. Unfortunately, due to the solid state of the grape marc and the impossibility of its mixing, it appears that acidification and the addition of yeast starter cultures during the silage period are not effective.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekti:
MZOS-098-0580477-2130 - Funkcionalna analiza i molekularna karakterizacija vinskih kvasaca (Orlić, Sandi, MZOS ) ( CroRIS)
178-0580477-2130 - Funkcionalna analiza i molekularna karakterizacija vinskih kvasaca

Ustanove:
Institut "Ruđer Bošković", Zagreb

Profili:

Avatar Url Sandi Orlić (autor)

Citiraj ovu publikaciju:

Iacumin, Lucilla; Manzano, Marisa; Cecchini, Francesca; Orlić, Sandi; Roberto, Zironi; Comi, Giuseppe;
Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production // World journal of microbiology & biotechnology, 28 (2012), 4; 1747-1759 doi:10.1007/s11274-011-0989-7 (međunarodna recenzija, članak, znanstveni)
Iacumin, L., Manzano, M., Cecchini, F., Orlić, S., Roberto, Z., Comi, G. & (2012) Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production. World journal of microbiology & biotechnology, 28 (4), 1747-1759 doi:10.1007/s11274-011-0989-7.
@article{article, author = {Iacumin, Lucilla and Manzano, Marisa and Cecchini, Francesca and Orli\'{c}, Sandi and Roberto, Zironi and Comi, Giuseppe}, year = {2012}, pages = {1747-1759}, DOI = {10.1007/s11274-011-0989-7}, keywords = {distillate, grappa, grape marc fermentation, molecular characterization, Saccharomyces cerevisiae, RAPD-PCR}, journal = {World journal of microbiology and biotechnology}, doi = {10.1007/s11274-011-0989-7}, volume = {28}, number = {4}, issn = {0959-3993}, title = {Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production}, keyword = {distillate, grappa, grape marc fermentation, molecular characterization, Saccharomyces cerevisiae, RAPD-PCR} }
@article{article, author = {Iacumin, Lucilla and Manzano, Marisa and Cecchini, Francesca and Orli\'{c}, Sandi and Roberto, Zironi and Comi, Giuseppe}, year = {2012}, pages = {1747-1759}, DOI = {10.1007/s11274-011-0989-7}, keywords = {distillate, grappa, grape marc fermentation, molecular characterization, Saccharomyces cerevisiae, RAPD-PCR}, journal = {World journal of microbiology and biotechnology}, doi = {10.1007/s11274-011-0989-7}, volume = {28}, number = {4}, issn = {0959-3993}, title = {Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production}, keyword = {distillate, grappa, grape marc fermentation, molecular characterization, Saccharomyces cerevisiae, RAPD-PCR} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


Citati:





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