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|Título: ||Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation|
|Autor(es): ||Oliveira, M. E. S.|
Duarte, W. F.
Collela, C. F.
Valarelli, L. T.
Schwan, R. F.
Dias, D. R.
|Assunto: ||Alcoholic beverage|
|Publicador: ||Canadian Institute of Food Science and Technology Journal|
|Data de publicação: ||20-Fev-2011|
|Referência: ||OLIVEIRA, M. E. S. et al. Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation. Food Research International, Barking, v. 44, n. 7, p. 2391-2400, Aug. 2011.|
|Abstract: ||The aims of this work were to elaborate a fruit wine from cagaita (Eugenia dysenterica DC) pulp and to
compare the fermentations conducted with free and with Ca-alginate immobilised cells. Two strains of
Saccharomyces cerevisiae (UFLA CA11 and CAT-1) were tested and four fermentation batches were performed,
in triplicate, at 22 °C for 336 h: UFLA CA11 in free and immobilised cells and CAT-1in free and immobilised
cells. Fermentation time and ethanol production were influenced by the yeast strain and by the cell status,
with immobilised cells of UFLA CA11 and CAT-1 fermenting faster (4 days and 8 days, respectively) than UFLA
CA11 and CAT-1 free cells (10 days and 12 days, respectively). Ethanol content (g/L) was slightly higher when
the fermentation was conducted with free cells (94.63 and 94.94 for UFLA CA11 and CAT-1, respectively) than
with immobilised cells (86.82 and 87.21 for UFLA CA11 and CAT-1, respectively). The beverage from CAT-1
free cells showed the highest concentration of higher alcohols (82,086.12 μ/L), whereas the lowest
concentration (37,812.17 μ/L) was found in the beverage from immobilised UFLA CA11. The ethyl ester
concentration ranged from 1511.42 μ/L (CAT-1 free cells) to 2836.34 μ/L (UFLA CA11 free cells). According to
the sensory evaluation, the fruit wine acceptability was greater than 70% for colour, flavour and taste for all
|Aparece nas coleções: ||DCA - Artigos publicados em periódicos|
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