Naslov
Production of blackberry wine by microfermentation using commercial yeast Fermol Mediteraneé and Fermol Rouge

Autori
Petravić-Tominac, V. ; Mesihović, A. ; Mujadžić, S. ; Lisičar, J. ; Oros, D. ; Velić, D. ; Velić, N. ; Srečec, S. ; Zechner-Krpan, V.

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract book of 6th Central European Congress of Food / Lević, J. ; Nedović, V. ; Ilić, N. ; Tumbas, V. ; Kalušević, A. - Novi Sad, 2012, 416-416

ISBN
978-86-7994-028-5

Skup
6th central European congress on food

Mjesto i datum
Novi Sad, Srbija, 23.05.2012. - 26.05.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
blackberry wine ; wine yeast ; fermentation

Sažetak
INTRODUCTION: Although blackberry wine is a popular fruit wine and traditional product in the continental part of Croatia, the scientific literature on Croatian blackberry wines is scarce and there is no data concerning characterization of wine yeasts for blackberry wine production. In this work, two commercial yeasts were tested in a small scale to evaluate their application possibility in commercial production of blackberry wine. The wines produced using Fermol Rouge and Fermol Mediterraneé yeasts were designated as FR wine and FM wine, respectively. METHODS AND MATERIALS: Microfermentations of blackberry juice were performed at 23ºC to test the fermentative abilities of commercial yeasts in a small scale. Fermentation activity was monitored by measuring CO2 evolution and CO2 production rate. Reducing sugars, alcoholic strength by volume, pH, total and volatile acidity, glycerol as well as malic and lactic acid of blackberry wines were estimated based on procedure described by OIV. RESULTS AND CONCLUSIONS: It was shown that Fermol Mediterraneé yeast started fermentation faster compared to Fermol Rouge yeast. Level of volatile acids formed by Fermol Mediterraneé yeast was slightly lower than that obtained by Fermol Rouge yeast, while concentrations of residual sugars, ethanol, pH and total acids were similar in wines produced using both yeasts. Glycerol production by both yeasts was nearly the same. Compared to FM wine malic acid level in FR wine was twice lower, while lactic acid concentration was twice higher in FR wine. Chemical composition of the produced wines was in accordance with the Croatian fruit wine legislation. Good fermentative properties of commercial yeasts Fermol Mediterraneé and Fermol Rouge could be beneficial for blackberry wine production.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA