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Por favor, utilize esse identificador para citar este item ou usar como link: http://repositorio.ufla.br/jspui/handle/1/4784

Título: Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation
Autor(es): Oliveira, M. E. S.
Pantoja, L.
Duarte, W. F.
Collela, C. F.
Valarelli, L. T.
Schwan, R. F.
Dias, D. R.
Assunto: Alcoholic beverage
Alcoholic fermentation
Saccharomyces cerevisiae
Alginate
Volatile compounds
Exotic Fruits
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 cagaita beverages.
URI: http://www.sciencedirect.com/science/article/pii/S096399691100130X
http://repositorio.ufla.br/jspui/handle/1/4784
Idioma: en
Aparece nas coleções: DCA - Artigos publicados em periódicos

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