Publication Date:
2014-11-22
Description:
The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 ° C. Analysis of aroma compounds, glycerol, acetic acid and ethanol as well as kinetics of fermentation and sensory evaluation of wines was performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all of the samples which were fermented with RC212 strain (suspended and immobilized), than in samples fermented with EC1118 strain. Significantly higher amounts of acetic acid were detected in all samples fermented with RC212 strain than in those fermented with EC1118 strain (0.282 and 0.602 g/L, respectively). Slightly higher amounts of glycerol were observed in samples fermented with EC1118 strain than in those fermented with RC212 strain. Copyright © 2014 John Wiley & Sons, Ltd.
Print ISSN:
0749-503X
Electronic ISSN:
1097-0061
Topics:
Biology
Permalink
