Pregled bibliografske jedinice broj: 754610
Possibilities of fermentation process with immobilized yeast cells in pear’ s distillates production
Possibilities of fermentation process with immobilized yeast cells in pear’ s distillates production // Proceedings of the 2nd Central European Meeting and the 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Karlović, Damir (ur.).
Zagreb: Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2005. str. 388-393 (poster, međunarodna recenzija, cjeloviti rad (in extenso), ostalo)
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Naslov
Possibilities of fermentation process with immobilized yeast cells in pear’ s distillates production
Autori
Miličević, Borislav ; Kovačević, Dragan ; Šubarić, Drago ; Miličević, Radoslav
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), ostalo
Izvornik
Proceedings of the 2nd Central European Meeting and the 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
/ Karlović, Damir - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2005, 388-393
ISBN
953-99725-1-5
Skup
2nd Central European Meeting and the 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Mjesto i datum
Opatija, Hrvatska, 12.10.2004. - 20.10.2004
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
immobilized yeasts; fermentation; distillate; quality
Sažetak
Quality of alcoholic beverages is influenced by many factors during the production process and the main are aroma substances. However, many studies were carried out in attempted too investigate the fermentation process with immobilized yeast. Immobilized yeast technology has attached continual attention in the industry over the several last years. Reasons are numerous: faster fermentation rates and increased volumetric productivity, possibility of continuous operation. The possibility of objective assessment of the influence of fermentation process with immobilized yeast cells on volatile compound of distillates (obtained from Williams pear) was performed in this work using chemical and chromatographic analyses of distillates. The given results were verified by sensor analyses. Using yeast cells immobilized in Ca-alginate gel beads distillates from Williams pear’ s were made and analytically compared with distillate made on classical production procedure with free yeast cells. Achieved results have shown that fermentation process with immobilized yeasts cells have significant effect on volatile compound and the quality of distillates. The lover concentrations of volatile compounds, such as, aldehyde, esters, higher alcohol, were observed in distillates made using immobilized yeasts cells.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
