Influence of process temperature on ethanol content in kombucha products obtained by fermentation of flotated must effluent
| Autor: | Vitas Jasmina S., Vukmanović Stefan Z., Malbaša Radomir V., Tepić-Horecki Aleksandra N. |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Acta Periodica Technologica, Vol 2019, Iss 50, Pp 311-315 (2019) |
| Druh dokumentu: | article |
| ISSN: | 1450-7188 2406-095X |
| DOI: | 10.2298/APT1950331V |
| Popis: | The aim of this paper was ethanol content determination in kombucha products obtained by fermentation of effluent from white wine production. Used substrate contained 5% of total sugars and production process was conducted at 20, 25 and 30°C. Ethanol was determined by volumetric method common for ethanol determination in refreshing non-alcoholic beverages. Winery effluent was successfully applied in kombucha fermentation process. Results indicated that the produced kombucha beverages are suitable for human consumption as non-alcoholic beverages. Only products obtained at 30°C (the sixth day) and at 20°C (the sixth and the ninth day) do not belong to the group of non-alcoholic beverages. Certain process parameters were established in order to produce suitable kombucha product. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. III-46009] |
| Databáze: | Directory of Open Access Journals |
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