Glasnik Zaštite Bilja, Vol. 35 No. 5, 2012.
Izvorni znanstveni članak
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
Sažetak
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.
Ključne riječi
tangerine; immobilized yeast; fermentation; volatile compound; distillate; quality
Hrčak ID:
163024
URI
Datum izdavanja:
2.11.2012.
Posjeta: 1.211 *