The influence of fermentation process with immobilized yeast cells on quality of tangerine distillates (CROSBI ID 187652)
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Podaci o odgovornosti
Miličević, Borislav ; Lukić, Igor ; Babić, Jurislav ; Šubarić, Drago ; Miličević, Radoslav ; Ačkar, Đurđica
engleski
The influence of fermentation process with immobilized yeast cells on quality of tangerine distillates
The aim of this work was to create an objective evaluation of the influence of fermentation process with immobilized yeast cells on final quality of tangerine distillates. Gas- chromatography and sensory analysis were applied to detect aroma and quality of tangerine distillates. Obtained results have shown that fermentation with immobilized yeast cells is a promising approach in distillates (obtained from tangarines) production process. Lower concentrations of volatile compounds, such as, esters and higher alcohol, were observed in distillates made with immobilized yeast cells. In addition, the type of fermentation process had a significant influence on final quality on tangerines distillates.
tangerine ; immobilized yeast ; fermentation ; volatile compound ; distillate ; quality
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