Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorOliveira, M. E. S.-
Autor(es): dc.creatorPantoja, L.-
Autor(es): dc.creatorDuarte, W. F.-
Autor(es): dc.creatorCollela, C. F.-
Autor(es): dc.creatorValarelli, L. T.-
Autor(es): dc.creatorSchwan, R. F.-
Autor(es): dc.creatorDias, D. R.-
Data de aceite: dc.date.accessioned2026-02-09T12:37:03Z-
Data de disponibilização: dc.date.available2026-02-09T12:37:03Z-
Data de envio: dc.date.issued2014-12-05-
Data de envio: dc.date.issued2014-12-05-
Data de envio: dc.date.issued2011-02-20-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4784-
Fonte completa do material: dc.identifierhttp://www.sciencedirect.com/science/article/pii/S096399691100130X-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1164896-
Descrição: dc.descriptionThe aims of this work were to elaborate a fruit wine from cagaita (Eugenia dysenterica DC) pulp and to compare the fermentations conducted with free and with Ca-alginate immobilised cells. Two strains of Saccharomyces cerevisiae (UFLA CA11 and CAT-1) were tested and four fermentation batches were performed, in triplicate, at 22 °C for 336 h: UFLA CA11 in free and immobilised cells and CAT-1in free and immobilised cells. Fermentation time and ethanol production were influenced by the yeast strain and by the cell status, with immobilised cells of UFLA CA11 and CAT-1 fermenting faster (4 days and 8 days, respectively) than UFLA CA11 and CAT-1 free cells (10 days and 12 days, respectively). Ethanol content (g/L) was slightly higher when the fermentation was conducted with free cells (94.63 and 94.94 for UFLA CA11 and CAT-1, respectively) than with immobilised cells (86.82 and 87.21 for UFLA CA11 and CAT-1, respectively). The beverage from CAT-1 free cells showed the highest concentration of higher alcohols (82,086.12 μ/L), whereas the lowest concentration (37,812.17 μ/L) was found in the beverage from immobilised UFLA CA11. The ethyl ester concentration ranged from 1511.42 μ/L (CAT-1 free cells) to 2836.34 μ/L (UFLA CA11 free cells). According to the sensory evaluation, the fruit wine acceptability was greater than 70% for colour, flavour and taste for all cagaita beverages.-
Idioma: dc.languageen-
Publicador: dc.publisherCanadian Institute of Food Science and Technology Journal-
Direitos: dc.rightsacesso restrito-
???dc.source???: dc.sourceFood Research International-
Palavras-chave: dc.subjectAlcoholic beverage-
Palavras-chave: dc.subjectAlcoholic fermentation-
Palavras-chave: dc.subjectSaccharomyces cerevisiae-
Palavras-chave: dc.subjectAlginate-
Palavras-chave: dc.subjectVolatile compounds-
Palavras-chave: dc.subjectExotic Fruits-
Título: dc.titleFruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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