Data/hora: 04/06/2024 00:53:41

Provedor de dados: | 52
País: | Brazil
Título: | Effect of biomass reduction on the fermentation of cider
Autores: | Nogueira,Alessandro; Mongruel,Caroline; Simões,Deise Rosana Silva; Waszczynskyj,Nina; Wosiacki,Gilvan.
Data: | 2007-11-01
Ano: | 2007
Palavras-chave: | Cider; Fermentation; Technology.
Resumo: | The aim of this work was to determine the influence of biomass reduction in the cider processing and the quality of the fermented product made on laboratory scale, but in the same conditions usually found in factory units. The must, made with apples of the Gala variety, depectinized and transferred to 500 mL-fermenters, was inoculated with 2.0x10(6) cfu/mL of natural or commercial yeast, and at each 12 hours biomass was removed by centrifugation in one flask of the experimental set, and the must was left to ferment. All seven flasks of the fermented beverage were analyzed for 20-26 days after the inoculation, and the results showed that the best moment for biomass removal was 1.5-2.0 days of fermentation, leading to a product with significant residual sugars content, a low alcoholic degree, and with a fruity flavor. In addition, it was possible to practically eliminate all nitrogen, which was important to control the natural gasification. It was quite clear that biomass removal could be a very efficient treatment in order to obtain a sweeter and more pleasant alcoholic beverage, a better cider.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700019
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132007000700019
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.50 n.6 2007
Fonte: | info:eu-repo/semantics/openAccess