Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae
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Authors
Djordjević, RadovanGibson, Brian
Sandell, Mari

de Billerbeck, Gustavo M.
Bugarski, Branko

Leskošek-Čukalović, Ida
Vunduk, Jovana

Nikićević, Ninoslav
Nedović, Viktor

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The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 degrees C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602g/l..., respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.
Keywords:
fermentation / raspberry wine / Saccharomyces cerevisiae / immobilization / aroma / flavour / GC-FID / sensory evaluationSource:
Yeast, 2015, 32, 1, 271-279Publisher:
- Wiley, Hoboken
Funding / projects:
- EU FP7 COST Action [FA0907 BIOFLAVOUR]
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
DOI: 10.1002/yea.3060
ISSN: 0749-503X
PubMed: 25418076
WoS: 000348862300021
Scopus: 2-s2.0-84922700238
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Poljoprivredni fakultetTY - JOUR AU - Djordjević, Radovan AU - Gibson, Brian AU - Sandell, Mari AU - de Billerbeck, Gustavo M. AU - Bugarski, Branko AU - Leskošek-Čukalović, Ida AU - Vunduk, Jovana AU - Nikićević, Ninoslav AU - Nedović, Viktor PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3766 AB - The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 degrees C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212. PB - Wiley, Hoboken T2 - Yeast T1 - Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae EP - 279 IS - 1 SP - 271 VL - 32 DO - 10.1002/yea.3060 ER -
@article{ author = "Djordjević, Radovan and Gibson, Brian and Sandell, Mari and de Billerbeck, Gustavo M. and Bugarski, Branko and Leskošek-Čukalović, Ida and Vunduk, Jovana and Nikićević, Ninoslav and Nedović, Viktor", year = "2015", abstract = "The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 degrees C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.", publisher = "Wiley, Hoboken", journal = "Yeast", title = "Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae", pages = "279-271", number = "1", volume = "32", doi = "10.1002/yea.3060" }
Djordjević, R., Gibson, B., Sandell, M., de Billerbeck, G. M., Bugarski, B., Leskošek-Čukalović, I., Vunduk, J., Nikićević, N.,& Nedović, V.. (2015). Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. in Yeast Wiley, Hoboken., 32(1), 271-279. https://doi.org/10.1002/yea.3060
Djordjević R, Gibson B, Sandell M, de Billerbeck GM, Bugarski B, Leskošek-Čukalović I, Vunduk J, Nikićević N, Nedović V. Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. in Yeast. 2015;32(1):271-279. doi:10.1002/yea.3060 .
Djordjević, Radovan, Gibson, Brian, Sandell, Mari, de Billerbeck, Gustavo M., Bugarski, Branko, Leskošek-Čukalović, Ida, Vunduk, Jovana, Nikićević, Ninoslav, Nedović, Viktor, "Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae" in Yeast, 32, no. 1 (2015):271-279, https://doi.org/10.1002/yea.3060 . .