Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst

Title
Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst
Author(s)
LV Reddy[LV Reddy]LP Reddy[LP Reddy]위영중OVS Reddy[OVS Reddy]
Keywords
VOLATILE BY-PRODUCTS; ROOM-TEMPERATURE; TECHNOLOGY; CELLS
Issue Date
201101
Publisher
SPRINGER
Citation
FOOD AND BIOPROCESS TECHNOLOGY, v.4, no.1, pp.142 - 148
Abstract
In the present study, an economically cheap and sustainable food-grade yeast biocatalyst for wine production was successfully prepared. It was prepared through absorption technique by using fresh sugarcane (Saccharum officinarum L.) pieces as immobilizing support for yeast, Saccharomyces cerevisiae CFTRI 101. Immobilization was confirmed by scanning electron microscopy. Suitability of biocatalyst was investigated at low and room temperatures by using it in repeated batch. The fermentation rate and other parameters were compared with free yeast cells at different temperatures. In all cases, fermentation time was short (24 h at 30 degrees C and 98 h at 10 degrees C) and ethanol productivities were high as 4.2 g/l/h (3.33-fold at 30 degrees C and 2.31-fold at 10 degrees C). The volatile compounds methanol, ethyl acetate, propanol-1, isobutanol (2-methyl-1-propanol), and amyl alcohols (2-methyl-1-butanol and 3-methyl-1-butanol) that formed during fermentation were analyzed with the help of a gas chromatograph-flame ionization detector. The concentrations of ethyl acetate and methanol were not more than 100 mg/l in all cases, indicating an improvement in the product quality. Cell metabolism of immobilized yeast was not negatively affected by immobilization process. It was found that the immobilization of yeast cells on sugar pieces increased the fermentation rate and viability of yeast cells. Preliminary sensory tests recognized the fruity aroma, fine taste, and the overall improved quality of the produced wines.
URI
http://hdl.handle.net/YU.REPOSITORY/25771http://dx.doi.org/10.1007/s11947-009-0321-9
ISSN
1935-5130
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자연자원대학 > 식품공학과 > Articles
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