کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7583706 | 1492020 | 2019 | 39 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Wine production using free and immobilized kefir culture on natural supports
ترجمه فارسی عنوان
تولید شراب با استفاده از فرهنگ کبدی آزاد و بی حرکتی بر حمایت های طبیعی
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کلمات کلیدی
1-hexanol (PubChem CID: 8103)2-Phenylethanol (PubChem CID: 6054)Delignified cellulosic materialEthanol (PubChem CID: 702) - اتانول (PubChem CID: 702)Ethyl acetate (PubChem CID: 8857) - اتیل استات (PubChem CID: 8857)Sensory evaluation - ارزیابی حسیacetaldehyde (Pubchem CID: 177) - استالدئید (پیدایش CID: 177)Acetic acid (PubChem CID: 176) - اسید استیک (PubChem CID: 176)Lactic acid (PubChem CID: 612) - اسید لاکتیک (PubChem CID: 612)Apple - سیبWine - شراب Volatiles - فرارMethanol (PubChem CID: 887) - متانول (PubChem CID: 887)Grape skins - پوست انگور
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The aim of the present study was to perform simultaneous alcoholic and malolactic wine fermentations using free or immobilized kefir culture at a wide temperature range (5-45â¯Â°C). Repeated batch fermentations were carried out for a period up to 29â¯months, suggesting a high operational stability of the systems, while malic acid conversion and ethanol productivity up to 70.9% and 36.9â¯g/(Ld) were noted. Volatile acidity was at levels typically found in wines (<1.0â¯gâ¯acetic acid/L) in most cases, although increased values were recorded in wines produced at 5â¯Â°C, but no vinegar taint was detected. Fusel alcohols were at levels usually found in wines, but were reduced at 5â¯Â°C. Application of PCA to minor volatiles showed that the fermentation temperature rather than the nature of kefir culture had a significant effect. Noticeably, all products were accepted by the panel during the preliminary sensory evaluation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 39-48
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 39-48
نویسندگان
Anastasios Nikolaou, Argyrios Tsakiris, Maria Kanellaki, Eugenia Bezirtzoglou, Konstantoula Akrida-Demertzi, Yiannis Kourkoutas,