36E-22 |
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G. Godina-Galindo1, M. Calderón-Santoyo2, and J. A. RAGAZZO-SÁNCHEZ2. (1) Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, Tepic, Nayarit, 63175, Mexico, (2) Maestría en Ciencias en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico 2595 Col. Lagos del Country, Tepic, Nayarit. MEXICO, 63175, Mexico Fermentation in traditional systems is produced by the presence of surface or environmental microorganisms. This situation causes variations between production ways with at pure yeast strain or a culture mixture. Alcoholic fermentation depends on several conditions: biological (yeast strain), physical (temperature, mechanic operations) and chemical (pH, nutritional substances). In this work, fermentation technology was used in order to perform an alcoholic fermentation from black berry juice, using different Saccharomyces cerevisiae strains. A medium alcoholic graduation wine having probability of being escalated to industrial level giving an interesting option for black berry fruit transformation, was obtained. Kinetic and aromatic aspects of fermentations performed with each Saccharomyces cerevisiae strains were evaluated. Alcoholic fermentations were performed at 28o C, 200 rpm and non-controlled pH. The strains evaluated were Vitelevure CM 4457, Enofera T 306, ICV K1 and Greroche Rhona L 3574. Biomass quantification was determined as the absorbance read at 650 nm (Abs650), substrate consumed as total sugars as reported by Dubois (1956), ethanol by HPLC in a interchange ionic columne, and juice and wine aromatic composition by HS-SPME-CG technique. Some kinetics parameters were calculated (specific substrate consumed and specific product formation rate, maximum specific grow rate, product and biomass yield). Results showed statistical differences among the Saccharomyces cerevisiae strains used for the alcoholic fermentations in kinetic parameters and ethanol produced. Similar differences were observed in aromatic compounds produced during different fermentation.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |