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Yeast performance characterisation in different cider fermentation matrices

dc.contributor.authorRosend, Julia
dc.contributor.authorKuldjärv, Rain
dc.contributor.authorArju, Georg
dc.contributor.authorNisamedtinov, I.
dc.date.accessioned2019-10-09T10:20:49Z
dc.date.available2019-10-09T10:20:49Z
dc.date.issued2019
dc.descriptionArticleeng
dc.description.abstractNitrogen content management before fermentation is often used in cider production to avoid sluggish fermentations. In addition to enhanced fermentation rates, the proper nitrogen content in the apple must may have an impact on the flavour characteristics of cider. This research aimed to assess yeast performance in two different commercially available musts with similar non-limiting yeast available nitrogen (YAN) content. In addition to fermentation kinetics, volatile ester production by yeast, and sensory properties of the final product were evaluated. The results showed that the fermentation rate and consumption of sugar and nitrogen sources by yeast did not vary between the two different musts. Yeasts consumed more malic acid in the environment of higher initial malic acid content. The content of volatile esters and sensory properties of the final products varied significantly. The occurrence of intense sulfur off-flavour was noted in one of the products.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2019, vol. 17, no. 5, pp. 2040–2053eng
dc.identifier.urihttp://hdl.handle.net/10492/5424
dc.identifier.urihttps://doi.org/10.15159/ar.19.178
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) ; openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectcidereng
dc.subjectfermentation rateeng
dc.subjectgas chromatographyeng
dc.subjectsensory analysiseng
dc.subjectarticleseng
dc.titleYeast performance characterisation in different cider fermentation matriceseng
dc.typeArticleeng

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