Naslov
Assessment the quality of honey wine (mead) produced by the fermentation process with immobilized yeast cells

Autori
Jozinović, Antun ; Miličević, Borislav ; Ačkar, Đurđica ; Babić, Jurislav ; Miličević, Radoslav ; Šubarić, Drago

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

Izvornik
Zbornik radova i sažetaka sa trećeg kongresa o pčelarstvu i pčelinjim proizvodima "PČELARSTVO I PČELINJI PROIZVODI" / Jašić, Midhat ; Šubarić, Drago - Bihać : Udruženje za nutricionizam i dijetetiku Hranom do zdravlja Tuzla, 2018, 39-39

Skup
3. kongres o pčelarstvu i pčelinjim proizvodima

Mjesto i datum
Bihać, Bosna i Hercegovina, 17.11.2018. - 18.11.2018

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
immobilized yeast cells ; honey wine ; aroma ; sensory quality

Sažetak
Volatile organic compounds represent a fingerprint of a specific honey and therefore could significantly affect the quality of mead (honey wine). Mostly this substance are grouped in to chemical categories such as aldehyde, ketone, acid, alcohol, hydrocarbon, terpenes and benzene compounds and their derivatives, furan and pyran derivatives. The aim of this research was to assess the impact of immobilized cell fermentation on volatile aroma of MEAD (honey wine). Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. Results showed that immobilized cell technique gives honey wine with lower ester contents, but significantly higher content of volatile organic compounds from honey.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA