Diammoniumfosfaadi mõju pärmi kasvule mõdu tootmisel
Laen...
Kuupäev
2025
Kättesaadav alates
04.09.2025
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Diammoniumfosfaati kasutatakse laialdaselt pärmi kasvutingimuste parandamiseks erinevate kääritamisprotsesside käigus, sealhulgas mõdu tootmisel. Eesti Maaülikooli Toiduteaduse ja toiduainete tehnoloogia õppetooli laboris viidi läbi eksperimentaalne uuring, mille eesmärk oli hinnata diammoniumfosfaadi lisamise mõju Saccharomyces cerevisiae Lalvin D47 pärmitüve kasvule ja fermentatsiooniprotsessi kulgemisele mõdu valmistamisel.
Eksperimentaalse töö käigus valmistati erineva toitainesisaldusega mõdu virded ja jälgiti pärmi kasvu, pH väärtuse, tiitritava happesuse, Brixi ja etanoolisisalduse muutusi 14-päevase fermentatsiooniperioodi vältel. Katsetes võrreldi kolme rühma: toitaineteta kontrollrühm ja kaks erineva DAP (diammoniumfosfaadi) lisamise tasemega rühma (0,15 g/L ja 0,3 g/L).
Tulemused näitasid, et DAP-i lisamine soodustas pärmirakkude kasvu ja elujõulisust, kiirendas suhkrute tarbimist, tõstis tiitritavat happesust ning suurendas etanoolisisaldust võrreldes toitaineteta rühmaga. Kõige intensiivsem pärmikultuuri areng ja suurim lõppetanoolisisaldus (10,72% vol) saavutati rühmas, kus virdele lisati 0,3 g DAP-i liitri kohta.
Saadud tulemused kinnitasid, et diammoniumfosfaadi kasutamine fermentatsiooni toetajana parandab mõdu tootmise efektiivsust ning aitab säilitada fermentatsiooni stabiilsust. Lisaks tõstab DAP lisamine lõpp-produkti kvaliteeti, olles väärtuslik optimeerimislahendus mõdu tootmise protsessides.
Diammonium phosphate (DAP) is widely used to improve yeast growth conditions during various fermentation processes, including mead production. An experimental study was conducted at the Laboratory of Food Science and Food Technology at the Estonian University of Life Sciences to evaluate the impact of DAP addition on the growth of the Saccharomyces cerevisiae Lalvin D47 yeast strain and the course of the fermentation process during mead preparation. During the experimental work, mead musts with different nutrient contents were prepared, and changes in yeast growth, pH value, titratable acidity, Brix, and ethanol content were monitored over a 14-day fermentation period. Three groups were compared in the experiments: a nutrient-free control group and two groups with different levels of DAP addition (0.15 g/L and 0.3 g/L). The results showed that the addition of DAP promoted yeast cell growth and viability, accelerated sugar consumption, increased titratable acidity, and resulted in higher ethanol content compared to the nutrient-free group. The most intensive yeast culture development and the highest final ethanol content (10.72% vol) were achieved in the group where 0.3 g/L of DAP was added to the must. The results confirmed that the use of diammonium phosphate as a fermentation aid improves the efficiency of mead production and helps maintain fermentation stability. Additionally, DAP addition enhances the final product quality, making it a valuable optimization solution in mead production processes.
Diammonium phosphate (DAP) is widely used to improve yeast growth conditions during various fermentation processes, including mead production. An experimental study was conducted at the Laboratory of Food Science and Food Technology at the Estonian University of Life Sciences to evaluate the impact of DAP addition on the growth of the Saccharomyces cerevisiae Lalvin D47 yeast strain and the course of the fermentation process during mead preparation. During the experimental work, mead musts with different nutrient contents were prepared, and changes in yeast growth, pH value, titratable acidity, Brix, and ethanol content were monitored over a 14-day fermentation period. Three groups were compared in the experiments: a nutrient-free control group and two groups with different levels of DAP addition (0.15 g/L and 0.3 g/L). The results showed that the addition of DAP promoted yeast cell growth and viability, accelerated sugar consumption, increased titratable acidity, and resulted in higher ethanol content compared to the nutrient-free group. The most intensive yeast culture development and the highest final ethanol content (10.72% vol) were achieved in the group where 0.3 g/L of DAP was added to the must. The results confirmed that the use of diammonium phosphate as a fermentation aid improves the efficiency of mead production and helps maintain fermentation stability. Additionally, DAP addition enhances the final product quality, making it a valuable optimization solution in mead production processes.
Kirjeldus
Bakalaureusetöö
Toiduainete tehnoloogia õppekaval
Märksõnad
bakalaureusetööd, mesi, fermentatsioon, toitained