Abstract
The objectives of this study were to assess the
differences in fermentative behaviour of
two different strains of Saccharomyces cerevisiae (EC1118
and RC 212) and to
determ ine the dif ferences in composition and sensory
propert ies of raspberr y wines
fermented with immobilized and suspended yeast cells of
both strains at 15 °C. Anal-
yses of aroma compound s, glycerol, acetic acid and
ethanol, as well as the kinetics of
fermentation and a sensory evaluation of the wines, were
performed. All fermenta-
tions with immobilized yeast cells had a shorter lag
phase and faster utilization of
sugars and ethanol production than those fermented with
suspended cells. Slower fer-
mentation ki netics were observed in all the samples that
were fermented with strain
RC212 (suspende d and immobilized) than in samples
fermented with strain
EC1118. Signi?cantly higher amounts of acetic acid wer e
det ected in all samples
fermented with strain RC 212 than in those ferme nted
with strain EC1118 (0.282
and 0.602 g/l, respectively). Slightly higher amounts of
glycerol were observed in
samples fermented with strain EC1118 than in those
fermented with strain RC212.
| Original language | English |
|---|---|
| Pages (from-to) | 271-279 |
| Journal | Yeast |
| Volume | 32 |
| Issue number | 1 |
| Publication status | Published - 2015 |
| MoE publication type | A1 Journal article-refereed |
Keywords
- fermentation
- raspberry wine
- Saccharomyces cerevisiae
- immobilization
- aroma, flavour
- GC-FID
- sensory evaluation