Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/4784
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dc.creatorOliveira, M. E. S.-
dc.creatorPantoja, L.-
dc.creatorDuarte, W. F.-
dc.creatorCollela, C. F.-
dc.creatorValarelli, L. T.-
dc.creatorSchwan, R. F.-
dc.creatorDias, D. R.-
dc.date.accessioned2014-12-05T17:55:21Z-
dc.date.available2014-12-05T17:55:21Z-
dc.date.issued2011-02-20-
dc.identifier.citationOLIVEIRA, 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.pt_BR
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S096399691100130Xpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/4784-
dc.description.abstractThe 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.pt_BR
dc.languageenpt_BR
dc.publisherCanadian Institute of Food Science and Technology Journalpt_BR
dc.rightsacesso restritopt_BR
dc.sourceFood Research Internationalpt_BR
dc.subjectAlcoholic beveragept_BR
dc.subjectAlcoholic fermentationpt_BR
dc.subjectSaccharomyces cerevisiaept_BR
dc.subjectAlginatept_BR
dc.subjectVolatile compoundspt_BR
dc.subjectExotic Fruitspt_BR
dc.titleFruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentationpt_BR
dc.typeArtigopt_BR
Appears in Collections:DBI - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos

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