OrangerV1, Main, Exploration, bibRecord, 002E58

Characterization of yeast strains for wine production: Effect of fermentation variables on quality of wine produced

Identifieur interne : 002E58 ( Main/Exploration ); précédent : 002E57; suivant : 002E59

Characterization of yeast strains for wine production: Effect of fermentation variables on quality of wine produced

Auteurs : R. N. Ndip [Cameroun] ; J.-F. K. T. Akoachere [Cameroun] ; L. L. Dopgima [Cameroun] ; L. M. Ndip [Cameroun]

Source :

Applied biochemistry and biotechnology [ 0273-2289 ] ; 2001.

RBID : Pascal:02-0221279

Descripteurs français

Pascal (Inist)
- Levure, Vin, Isolat, Saccharomyces cerevisiae, Ananas comosus, Citrus sinensis, Citrus paradisi, Fermentation alcoolique, Culture microorganisme, Ethanol, Plante fruitière, Agrume, Vinification, Saccharomyces ellipsoideus.
Wicri :
- geographic : Cameroun.
- topic : Vin, Agrume, Vinification.

English descriptors

KwdEn :
- Acids, Alcoholic fermentation, Ananas comosus, Angiosperms (chemistry), Angiosperms (microbiology), Cameroon, Carbohydrates (analysis), Citrus (chemistry), Citrus (microbiology), Citrus fruit, Citrus paradisi, Citrus sinensis, Ethanol, Ethanol (analysis), Fermentation, Fruit crop, Humans, Hydrogen-Ion Concentration, Isolate, Microorganism culture, Saccharomyces (isolation & purification), Saccharomyces (metabolism), Saccharomyces cerevisiae, Taste, Wine, Wine (microbiology), Wine making, Yeast.
MESH :
- chemical , analysis : Carbohydrates, Ethanol.
- chemical : Acids.
- geographic : Cameroon.
- chemistry : Angiosperms, Citrus.
- isolation & purification : Saccharomyces.
- metabolism : Saccharomyces.
- microbiology : Angiosperms, Citrus, Wine.
- Fermentation, Humans, Hydrogen-Ion Concentration, Taste.

Abstract

Sixteen yeast strains isolated from grapefruit (Citrus paradis), orange (Citrus sinensis) and pineapple (Ananas comosus) were characterized using standard microbiological procedures. The species were identified as Saccharomyces uvarum, S. cerevisiae, S. carlbergensis, and S. ellipsoideus. Their abilities for wine production were tested by using sugar and ethanol tolerance tests. The best biochemically active strain, S. ellipsoideus, was used along with commercially available baker's yeast (S. cerevisiae) to produce wine from grapefruit, orange, and pineapple juices. After fermentation for 14 d with S. cerevisiae and 21 d with S. ellipsoideus, wines produced were compared with Baron de Valls (standard). The highest (10.47% [v/v]) and lowest (7.68% [v/v]) alcohol concentrations with corresponding residual sugar concentrations of 1.88% (w/v) and 7.7% (w/v) were produced from orange after fermentation with S. cerevisiae and S. ellipsoideus, respectively. S. ellipsoideus was found to be the best yeast strain producing wine with the highest acceptable score of 7.41 from orange. The study revealed the possibility of producing wine from our locally available fruits using simple, cheap, and adaptable technology with biochemically characterized yeast strains.

Affiliations:

Cameroun

Le document en format XML

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<term>Cameroon</term>
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<term>Hydrogen-Ion Concentration</term>
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<term>Microorganism culture</term>
<term>Saccharomyces (isolation & purification)</term>
<term>Saccharomyces (metabolism)</term>
<term>Saccharomyces cerevisiae</term>
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<term>Wine</term>
<term>Wine (microbiology)</term>
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<front><div type="abstract" xml:lang="en">Sixteen yeast strains isolated from grapefruit (Citrus paradis), orange (Citrus sinensis) and pineapple (Ananas comosus) were characterized using standard microbiological procedures. The species were identified as Saccharomyces uvarum, S. cerevisiae, S. carlbergensis, and S. ellipsoideus. Their abilities for wine production were tested by using sugar and ethanol tolerance tests. The best biochemically active strain, S. ellipsoideus, was used along with commercially available baker's yeast (S. cerevisiae) to produce wine from grapefruit, orange, and pineapple juices. After fermentation for 14 d with S. cerevisiae and 21 d with S. ellipsoideus, wines produced were compared with Baron de Valls (standard). The highest (10.47% [v/v]) and lowest (7.68% [v/v]) alcohol concentrations with corresponding residual sugar concentrations of 1.88% (w/v) and 7.7% (w/v) were produced from orange after fermentation with S. cerevisiae and S. ellipsoideus, respectively. S. ellipsoideus was found to be the best yeast strain producing wine with the highest acceptable score of 7.41 from orange. The study revealed the possibility of producing wine from our locally available fruits using simple, cheap, and adaptable technology with biochemically characterized yeast strains.</div>
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Characterization of yeast strains for wine production: Effect of fermentation variables on quality of wine produced

Characterization of yeast strains for wine production: Effect of fermentation variables on quality of wine produced

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

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