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Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins - Effect of biocatalyst storage and SO2 concentration on wine characteristics
| Content Provider | Semantic Scholar |
|---|---|
| Author | Genisheva, Zlatina Vilanova, Mar Mussatto, Solange Inês Teixeira, José Antônio Couto Oliveira, José Maria |
| Copyright Year | 2014 |
| Abstract | Saccharomyces cerevisiae yeasts, immobilized by natural adsorption on grape skins, were used to carry out the alcoholic fermentation step of a winemaking process. The viability of the immobilized cells was evaluated by the implementation of 7 successive fermentations of a white grape must containing 30 mg/L of SO2. The time to complete alcoholic fermentation, the physicochemical characteristics of the produced wines (ethanol, glycerol, organic acids, volatile compounds, color) and sensory properties were evaluated. A traditional fermentation with free cells was used as control. Three other fermentations were conducted after storage of the immobilized biocatalyst (30 d, 4 - C), the first one in the same conditions of the earlier |
| Starting Page | 1114 |
| Ending Page | 1122 |
| Page Count | 9 |
| File Format | PDF HTM / HTML |
| DOI | 10.1016/j.lwt.2014.06.046 |
| Volume Number | 59 |
| Alternate Webpage(s) | http://repositorium.sdum.uminho.pt/bitstream/1822/31930/1/document_17866_1.pdf |
| Alternate Webpage(s) | https://doi.org/10.1016/j.lwt.2014.06.046 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |