Original scientific paper

The influence of fermentation process with immobilized yeast cells on quality of tangerine distillates

Borislav Miličević ; Zvečevo d.d., Prehrambena industrija,
Igor Lukić ; Veleučilište u Rijeci
Jurislav Babić ; Prehrambeno-tehnološki fakultet Osijek
Drago Šubarić ; Prehrambeno-tehnološki fakultet Osijek
Radoslav Miličević ; Fakultet sigurnosti na radu Zagreb
Đurđica Ačkar ; Prehrambeno-tehnološki fakultet Osijek

Abstract

The aim of this work was to create an objective evaluation of the influence of fermentation process with immobilized yeast cells on final quality of tangerine distillates.
Gas-chromatography and sensory analysis were applied to detect aroma and quality of tangerine distillates. The obtained results have shown that fermentation with immobilized yeast cells is a promising approach in distillates (obtained from tangarines) production process.
Lower concentrations of volatile compounds, such as esters and higher alcohol were observed in distillates made with immobilized yeast cells. In addition, the type of fermentation process had a significant influence on final quality on tangerines distillates.

Keywords

tangerine; immobilized yeast; fermentation; volatile compound; distillate; quality

Hrčak ID:

163024

URI

https://hrcak.srce.hr/163024

Publication date:

2.11.2012.

Article data in other languages: croatian

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