Immobilization of yeast on grapes for mead production
Paweł Sroka , Paweł Satora , Tomasz Tarko , Aleksandra Duda-Chodak , Koleta Kępska
AbstractThe 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.
|Journal series||Potravinárstvo, ISSN 1338-0230, (B 5 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||mead, immobilization, grape, honey, fermentation|
|Not used for evaluation||yes|
|Publication indicators||: 2014 = 0.037|
|Citation count*||3 (2020-04-05)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.