LrgpV1, Main, Exploration, bibRecord, 002687

On-line monitoring of volatile compounds in honey fermentation

Identifieur interne : 002687 ( Main/Exploration ); précédent : 002686; suivant : 002688

On-line monitoring of volatile compounds in honey fermentation

Auteurs : Marie-Noëlle Pons [France] ; Sylvain Schutze [France]

Source :

Journal of Fermentation and Bioengineering [ 0922-338X ] ; 1994.

RBID : ISTEX:8A6281CAA232FCAE9D3B58625719029FAD3D09FA

Descripteurs français

Wicri :
- topic : éthanol, Mélasse.

English descriptors

Abstract

Abstract: The kinetics of volatile compounds (ethanol, acetaldehyde and fusel alcohols) formed during honey fermentation by Saccharomyces cerevisiae were monitored using a gas membrane sensor connected to a gas chromatograph. The effects of the addition of different nitrogen sources, as well as supplementation by substances usually used in honey wine and honey beer making, such as fruit juices, cane molasses or pollen were investigated.

Url:

https://api.istex.fr/document/8A6281CAA232FCAE9D3B58625719029FAD3D09FA/fulltext/pdf

DOI: 10.1016/0922-338X(94)90045-0

Affiliations:

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

to stream Istex, to step Corpus: 001093
to stream Istex, to step Curation: 001093
to stream Istex, to step Checkpoint: 000E61
to stream Main, to step Merge: 002C37
to stream Main, to step Curation: 002687

Le document en format XML

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<author><name sortKey="Pons, Marie Noelle" sort="Pons, Marie Noelle" uniqKey="Pons M" first="Marie-Noëlle" last="Pons">Marie-Noëlle Pons</name>
<affiliation><country>France</country>
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<orgName type="university">Université de Lorraine</orgName>
<orgName type="institution">Centre national de la recherche scientifique</orgName>
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<author><name sortKey="Schutze, Sylvain" sort="Schutze, Sylvain" uniqKey="Schutze S" first="Sylvain" last="Schutze">Sylvain Schutze</name>
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<author><name sortKey="Schutze, Sylvain" sort="Schutze, Sylvain" uniqKey="Schutze S" first="Sylvain" last="Schutze">Sylvain Schutze</name>
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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acetaldehyde</term>
<term>Acetaldehyde concentration</term>
<term>Acetaldehyde reduction rate</term>
<term>Alcoholic beverages</term>
<term>Alcoholic fermentations</term>
<term>Amino acids</term>
<term>Biotechnol</term>
<term>Cane molasses</term>
<term>Cerevisiae</term>
<term>Citric acid</term>
<term>Dark honeys</term>
<term>Direct nitrogen sources</term>
<term>Ethanol</term>
<term>Ethanol production</term>
<term>Ethyl acetate</term>
<term>Etoh</term>
<term>Fermentation</term>
<term>Fermentation results</term>
<term>Fermentation time</term>
<term>Flavoring substances</term>
<term>Fruit juices</term>
<term>Fusel alcohols</term>
<term>Grape juice</term>
<term>Higher alcohols</term>
<term>Honey beer</term>
<term>Honey wine</term>
<term>Isoamyl</term>
<term>Isoamyl alcohol</term>
<term>Kinetics</term>
<term>Light honeys</term>
<term>Liquid samples</term>
<term>Mead</term>
<term>Mead production</term>
<term>Membrane device</term>
<term>Membrane sensor</term>
<term>Mineral salts</term>
<term>Molasses</term>
<term>Open symbols</term>
<term>Optical density</term>
<term>Peptone</term>
<term>Present study</term>
<term>Saccharomyces cerevisiae</term>
<term>Salts solution</term>
<term>Standard conditions</term>
<term>Supplementation</term>
<term>Tanzanian honey beer</term>
<term>Tartaric acid</term>
<term>Various substances</term>
<term>Volatile compounds</term>
<term>Wine yeast</term>
<term>Yeast</term>
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<term>Acetaldehyde concentration</term>
<term>Acetaldehyde reduction rate</term>
<term>Alcoholic beverages</term>
<term>Alcoholic fermentations</term>
<term>Amino acids</term>
<term>Biotechnol</term>
<term>Cane molasses</term>
<term>Cerevisiae</term>
<term>Citric acid</term>
<term>Dark honeys</term>
<term>Direct nitrogen sources</term>
<term>Ethanol</term>
<term>Ethanol production</term>
<term>Ethyl acetate</term>
<term>Etoh</term>
<term>Fermentation</term>
<term>Fermentation results</term>
<term>Fermentation time</term>
<term>Flavoring substances</term>
<term>Fruit juices</term>
<term>Fusel alcohols</term>
<term>Grape juice</term>
<term>Higher alcohols</term>
<term>Honey beer</term>
<term>Honey wine</term>
<term>Isoamyl</term>
<term>Isoamyl alcohol</term>
<term>Kinetics</term>
<term>Light honeys</term>
<term>Liquid samples</term>
<term>Mead</term>
<term>Mead production</term>
<term>Membrane device</term>
<term>Membrane sensor</term>
<term>Mineral salts</term>
<term>Molasses</term>
<term>Open symbols</term>
<term>Optical density</term>
<term>Peptone</term>
<term>Present study</term>
<term>Saccharomyces cerevisiae</term>
<term>Salts solution</term>
<term>Standard conditions</term>
<term>Supplementation</term>
<term>Tanzanian honey beer</term>
<term>Tartaric acid</term>
<term>Various substances</term>
<term>Volatile compounds</term>
<term>Wine yeast</term>
<term>Yeast</term>
</keywords>
<keywords scheme="Wicri" type="topic" xml:lang="fr"><term>éthanol</term>
<term>Mélasse</term>
</keywords>
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<front><div type="abstract" xml:lang="en">Abstract: The kinetics of volatile compounds (ethanol, acetaldehyde and fusel alcohols) formed during honey fermentation by Saccharomyces cerevisiae were monitored using a gas membrane sensor connected to a gas chromatograph. The effects of the addition of different nitrogen sources, as well as supplementation by substances usually used in honey wine and honey beer making, such as fruit juices, cane molasses or pollen were investigated.</div>
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<li>Lorraine (région)</li>
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<name sortKey="Schutze, Sylvain" sort="Schutze, Sylvain" uniqKey="Schutze S" first="Sylvain" last="Schutze">Sylvain Schutze</name>
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On-line monitoring of volatile compounds in honey fermentation

On-line monitoring of volatile compounds in honey fermentation

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