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Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae

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Authors
Djordjević, Radovan
Gibson, Brian
Sandell, Mari
de Billerbeck, Gustavo M.
Bugarski, Branko
Leskošek-Čukalović, Ida
Vunduk, Jovana
Nikićević, Ninoslav
Nedović, Viktor
article (publishedVersion)
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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.

Keywords:
fermentation / raspberry wine / Saccharomyces cerevisiae / immobilization / aroma / flavour / GC-FID / sensory evaluation
Source:
Yeast, 2015, 32, 1, 271-279
Publisher:
  • Wiley, Hoboken
Funding / projects:
  • EU FP7 COST Action [FA0907 BIOFLAVOUR]
  • info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS// (RS-46010)

DOI: 10.1002/yea.3060

ISSN: 0749-503X

PubMed: 25418076

WoS: 000348862300021

Scopus: 2-s2.0-84922700238
[ Google Scholar ]
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/3766
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