Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae

Radovan Djordjevic, Brian Gibson, Mari Sandell, Gustavo M. de Billerbeck, Branko Bugarski, Ida leskosek-Cukalovic, Jovana Vunduk, Ninoslav Nikicevic, Viktor Nedovic

Research output: Contribution to journalArticleScientificpeer-review

4 Citations (Scopus)

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 languageEnglish
Pages (from-to)271-279
JournalYeast
Volume32
Issue number1
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

Immobilized Cells
Wine
Yeast
Fermentation
Saccharomyces cerevisiae
Yeasts
Cells
Acetic Acid
Glycerol
Ethanol
Acetic acid
Enzyme kinetics
Rubus
Sugars
Chemical analysis

Keywords

  • fermentation
  • raspberry wine
  • Saccharomyces cerevisiae
  • immobilization
  • aroma, flavour
  • GC-FID
  • sensory evaluation

Cite this

Djordjevic, R., Gibson, B., Sandell, M., de Billerbeck, G. M., Bugarski, B., leskosek-Cukalovic, I., ... Nedovic, V. (2015). Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. Yeast, 32(1), 271-279.
Djordjevic, Radovan ; Gibson, Brian ; Sandell, Mari ; de Billerbeck, Gustavo M. ; Bugarski, Branko ; leskosek-Cukalovic, Ida ; Vunduk, Jovana ; Nikicevic, Ninoslav ; Nedovic, Viktor. / Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. In: Yeast. 2015 ; Vol. 32, No. 1. pp. 271-279.
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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.",
keywords = "fermentation, raspberry wine, Saccharomyces cerevisiae, immobilization, aroma, flavour, GC-FID, sensory evaluation",
author = "Radovan Djordjevic and Brian Gibson and Mari Sandell and {de Billerbeck}, {Gustavo M.} and Branko Bugarski and Ida leskosek-Cukalovic and Jovana Vunduk and Ninoslav Nikicevic and Viktor Nedovic",
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Djordjevic, R, Gibson, B, Sandell, M, de Billerbeck, GM, Bugarski, B, leskosek-Cukalovic, I, Vunduk, J, Nikicevic, N & Nedovic, V 2015, 'Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae', Yeast, vol. 32, no. 1, pp. 271-279.

Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. / Djordjevic, Radovan; Gibson, Brian; Sandell, Mari; de Billerbeck, Gustavo M.; Bugarski, Branko; leskosek-Cukalovic, Ida; Vunduk, Jovana; Nikicevic, Ninoslav; Nedovic, Viktor.

In: Yeast, Vol. 32, No. 1, 2015, p. 271-279.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae

AU - Djordjevic, Radovan

AU - Gibson, Brian

AU - Sandell, Mari

AU - de Billerbeck, Gustavo M.

AU - Bugarski, Branko

AU - leskosek-Cukalovic, Ida

AU - Vunduk, Jovana

AU - Nikicevic, Ninoslav

AU - Nedovic, Viktor

PY - 2015

Y1 - 2015

N2 - 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.

AB - 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.

KW - fermentation

KW - raspberry wine

KW - Saccharomyces cerevisiae

KW - immobilization

KW - aroma, flavour

KW - GC-FID

KW - sensory evaluation

M3 - Article

VL - 32

SP - 271

EP - 279

JO - Yeast

JF - Yeast

SN - 0749-503X

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ER -

Djordjevic R, Gibson B, Sandell M, de Billerbeck GM, Bugarski B, leskosek-Cukalovic I et al. Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. Yeast. 2015;32(1):271-279.