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dc.creatorDjordjević, Radovan
dc.creatorGibson, Brian
dc.creatorSandell, Mari
dc.creatorde Billerbeck, Gustavo M.
dc.creatorBugarski, Branko
dc.creatorLeskošek-Čukalović, Ida
dc.creatorVunduk, Jovana
dc.creatorNikićević, Ninoslav
dc.creatorNedović, Viktor
dc.date.accessioned2020-12-17T21:18:04Z
dc.date.available2020-12-17T21:18:04Z
dc.date.issued2015
dc.identifier.issn0749-503X
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/3766
dc.description.abstractThe 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.en
dc.publisherWiley, Hoboken
dc.relationEU FP7 COST Action [FA0907 BIOFLAVOUR]
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsrestrictedAccess
dc.sourceYeast
dc.subjectfermentationen
dc.subjectraspberry wineen
dc.subjectSaccharomyces cerevisiaeen
dc.subjectimmobilizationen
dc.subjectaromaen
dc.subjectflavouren
dc.subjectGC-FIDen
dc.subjectsensory evaluationen
dc.titleRaspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiaeen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage279
dc.citation.issue1
dc.citation.other32(1): 271-279
dc.citation.rankM22
dc.citation.spage271
dc.citation.volume32
dc.identifier.doi10.1002/yea.3060
dc.identifier.scopus2-s2.0-84922700238
dc.identifier.pmid25418076
dc.identifier.wos000348862300021
dc.type.versionpublishedVersion


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