On-line monitoring of volatile compounds in honey fermentation
Identifieur interne : 002687 ( Main/Exploration ); précédent : 002686; suivant : 002688On-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.
Descripteurs français
English descriptors
- KwdEn :
- Acetaldehyde, Acetaldehyde concentration, Acetaldehyde reduction rate, Alcoholic beverages, Alcoholic fermentations, Amino acids, Biotechnol, Cane molasses, Cerevisiae, Citric acid, Dark honeys, Direct nitrogen sources, Ethanol, Ethanol production, Ethyl acetate, Etoh, Fermentation, Fermentation results, Fermentation time, Flavoring substances, Fruit juices, Fusel alcohols, Grape juice, Higher alcohols, Honey beer, Honey wine, Isoamyl, Isoamyl alcohol, Kinetics, Light honeys, Liquid samples, Mead, Mead production, Membrane device, Membrane sensor, Mineral salts, Molasses, Open symbols, Optical density, Peptone, Present study, Saccharomyces cerevisiae, Salts solution, Standard conditions, Supplementation, Tanzanian honey beer, Tartaric acid, Various substances, Volatile compounds, Wine yeast, Yeast.
- Teeft :
- Acetaldehyde, Acetaldehyde concentration, Acetaldehyde reduction rate, Alcoholic beverages, Alcoholic fermentations, Amino acids, Biotechnol, Cane molasses, Cerevisiae, Citric acid, Dark honeys, Direct nitrogen sources, Ethanol, Ethanol production, Ethyl acetate, Etoh, Fermentation, Fermentation results, Fermentation time, Flavoring substances, Fruit juices, Fusel alcohols, Grape juice, Higher alcohols, Honey beer, Honey wine, Isoamyl, Isoamyl alcohol, Kinetics, Light honeys, Liquid samples, Mead, Mead production, Membrane device, Membrane sensor, Mineral salts, Molasses, Open symbols, Optical density, Peptone, Present study, Saccharomyces cerevisiae, Salts solution, Standard conditions, Supplementation, Tanzanian honey beer, Tartaric acid, Various substances, Volatile compounds, Wine yeast, Yeast.
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:
DOI: 10.1016/0922-338X(94)90045-0
Affiliations:
- France
- Grand Est, Lorraine (région)
- Nancy
- Centre national de la recherche scientifique, Laboratoire réactions et génie des procédés, Université de Lorraine
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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<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>
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<term>Acetaldehyde reduction rate</term>
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<term>Alcoholic fermentations</term>
<term>Amino acids</term>
<term>Biotechnol</term>
<term>Cane molasses</term>
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<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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<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>
</front>
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