Immobilization of yeast on grapes for mead production

Paweł Sroka , Paweł Satora , Tomasz Tarko , Aleksandra Duda-Chodak , Koleta Kępska

Abstract

The aim of the study was to determine the effect of freeze-drayed grape berries used for the immobilization of yeast on the fermentation rate of honey wort. Two varieties of white grape berries were added to the wort: Seyval Blanc and Jutrzenka in the doses of 1, 2 and 5 g/dm3. The addition of higher doses of grapes (5 g/dm3) increased fermentation rate and concentration of ethanol (to 12,6% vol.) and decreased acetic acid synthesis by yeast and volatile acidity (to 0,9 g/l) in young mead.
Author Paweł Sroka (FoFT / DoFTaTM)
Paweł Sroka,,
- Department of Fermentation Technology and Technical Microbiology
, Paweł Satora (FoFT / DoFTaTM)
Paweł Satora,,
- Department of Fermentation Technology and Technical Microbiology
, Tomasz Tarko (FoFT / DoFTaTM)
Tomasz Tarko,,
- Department of Fermentation Technology and Technical Microbiology
, Aleksandra Duda-Chodak (FoFT / DoFTaTM)
Aleksandra Duda-Chodak,,
- Department of Fermentation Technology and Technical Microbiology
, Koleta Kępska (FoFT / DoFTaTM)
Koleta Kępska,,
- Department of Fermentation Technology and Technical Microbiology
Journal seriesPotravinárstvo, ISSN 1338-0230, (B 5 pkt)
Issue year2013
Vol7
NoSpecial Issue
Pages226-230
Publication size in sheets0.5
Keywords in Englishmead, immobilization, grape, honey, fermentation
ASJC Classification1106 Food Science
URL http://www.potravinarstvo.com/dokumenty/mc_march_2013/bezpecnost_potravin_rastlinneho_povodu/sroka.pdf
Internal identifierWTŻ/2013/22
Languageen angielski
Not used for evaluationyes
Score (nominal)0
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2014 = 0.037
Citation count*3 (2020-04-05)
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