Izvorni znanstveni članak
Production of Blackberry Wine by Microfermentation using Commercial Yeasts Fermol Rouge® and Fermol Mediterranée®
Vlatka Petravić-Tominac
orcid.org/0000-0002-0680-5702
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Pierottijeva 6, 10000 Zagreb, Croatia
Anida Mesihović
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Pierottijeva 6, 10000 Zagreb, Croatia
Sven Mujadžić
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Pierottijeva 6, 10000 Zagreb, Croatia
Josipa Lisičar
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Pierottijeva 6, 10000 Zagreb, Croatia
Damir Oros
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Pierottijeva 6, 10000 Zagreb, Croatia
Darko Velić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Department of Process Engineering, Franje Kuhača 18, 31107 Osijek, Croatia
Natalija Velić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Department of Process Engineering, Franje Kuhača 18, 31107 Osijek, Croatia
Siniša Srečec
; Križevci College of Agriculture, M. Demerca 1, 48260 Križevci, Croatia
Vesna Zechner-Krpan
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Pierottijeva 6, 10000 Zagreb, Croatia
Zvonko Petrović
; Ireks Aroma d.o.o., Radnička cesta 37, 10 000 Zagreb, Croatia
Sažetak
The aim of this paper was to determine the enological traits of two commercial yeasts (Fermol Rouge® and Fermol Mediterranée®) in a small scale and to evaluate the possibility of their application in commercial production of blackberry wine. Fermentation activity was monitored by measuring CO2 evolution and CO2 production rate during microfermentation of blackberry juice performed at 23°C. Blackberry wines produced by two different yeasts were analyzed in order to compare their composition differences. Fermentations were carried on to complete sugar consumption by both yeast strains. Levels of volatile acids formed by the two yeasts were significantly different and differences in concentrations of residual sugars, malic acid, lactic acid and pH-value were highly significant. There were no significant differences between concentrations of ethanol, total acids and glycerol in blackberry wines produced by both yeasts. Chemical composition of the produced blackberry wines was in accordance with the Croatian fruit wine legislation. Good fermentative properties and low potential of H2S production of both commercial yeasts could be beneficial for blackberry wine production.
Ključne riječi
blackberry wine; fermentation; wine yeast; yeast selection
Hrčak ID:
99321
URI
Datum izdavanja:
27.3.2013.
Posjeta: 1.501 *