| Autor: |
Velić, Darko, Bušić, Valentina, Husnjak, Bruno, Velić, Natalija, Amidžić Klarić, Daniela , Petravić Tominac, Vlatka , Klarić, Ilija |
| Přispěvatelé: |
Jukić, Ante, Ocelić Bulatović, Vesna, Kučić Grgić, Dajana |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
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| Zdroj: |
Ružičkini dani : Međunarodni znanstveno-stručni skup 18. Ružičkini dani „Danas znanost-sutra industrija“ : zbornik radova |
| ISSN: |
2671-0668 |
| Popis: |
This study aimed to investigate the influence of two commercially available oenological yeasts (Uvaferm BDX and Cross Evolution) on fermentation kinetics, physicochemical properties, and total polyphenols content of organic pear juice with and without the addition of industrial pectolytic enzyme (Lallzym OE) and their respective wines. The alcoholic fermentation (AF) kinetics was monitored on a laboratory-scale (microfermentations), while the controlled fermentation (CF), as well as induced malolactic fermentation (MLF) of pear juice, was carried out on a pilot-scale custom made fermentation system. The pure culture of lactic acid bacteria (LAB) Oenococcus oeni was used for pear wine fermentation with the establishment of temperature optimum for selected LAB type. The results of the study showed that selected yeasts Uvaferm BDX and Cross Evolution could successfully ferment pear juice. The higher specific fermentation rate was achieved using Uvaferm BDX. In samples produced with the addition of the pectolytic enzyme Lallzym OE, a higher specific fermentation rate, as well as a higher total polyphenols content, were observed compared to other pear wine samples. The stimulated MLF led to a decrease of malic acid concentration, which resulted in improved sensory properties of pear wine. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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