engleski

Possibilities for implementation of fermentation process with immobilized yeast cells in pear’ s distillates production

Quality of alcoholic beverages is influenced by many factors during the production process and the main are aroma substances. However, many studies were carried out in attempted too investigate the fermentation process with immobilized yeast. Immobilized yeast technology has attached continual attention in the industry over the several last years. Reasons are numerous: faster fermentation rates and increased volumetric productivity, possibility of continuous operation. The possibility of objective assessment of the influence of fermentation process with immobilized yeast cells on volatile compound of distillates (obtained from Williams pear) was performed in this work using chemical and chromatographic analyses of distillates. The given results were verified by sensor analyses. Using yeast cells immobilized in Ca-alginate gel beads distillates from Williams pear’ s were made and analytically compared with distillate made on classical production procedure with free yeast cells. Achieved results have shown that fermentation process with immobilized yeasts cells have significant effect on volatile compound and the quality of distillates. The lover concentrations of volatile compounds, such as, aldehyde, esters, higher alcohol, were observed in distillates made using immobilized yeasts cells.

immobilized yeasts; fermentation; distillate; quality

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