scholarly journals Influence of process temperature on ethanol content in kombucha products obtained by fermentation of flotated must effluent

2019 ◽  
pp. 311-315
Author(s):  
Jasmina Vitas ◽  
Stefan Vukmanovic ◽  
Radomir Malbasa ◽  
Aleksandra Tepic-Horecki
Keyword(s):  
Fermentation Process ◽  
White Wine ◽  
Volumetric Method ◽  
Alcoholic Beverages ◽  
Human Consumption ◽  
Wine Production ◽  
Total Sugars ◽  
Content Determination ◽  
Ethanol Content ◽  
Ethanol Determination

The aim of this paper was ethanol content determination in kombucha products obtained by fermentation of effluent from white wine production. Used substrate contained 5% of total sugars and production process was conducted at 20, 25 and 30?C. Ethanol was determined by volumetric method common for ethanol determination in refreshing non-alcoholic beverages. Winery effluent was successfully applied in kombucha fermentation process. Results indicated that the produced kombucha beverages are suitable for human consumption as non-alcoholic beverages. Only products obtained at 30?C (the sixth day) and at 20?C (the sixth and the ninth day) do not belong to the group of non-alcoholic beverages. Certain process parameters were established in order to produce suitable kombucha product.

scholarly journals Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3698
Author(s):  
Marina Al Daccache ◽  
Mohamed Koubaa ◽  
Richard G. Maroun ◽  
Dominique Salameh ◽  
Nicolas Louka ◽  
...  
Keyword(s):  
Microbial Diversity ◽  
Fermentation Process ◽  
Current Knowledge ◽  
Fermentation Medium ◽  
Microbial Interactions ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Wine Production ◽  
Physicochemical Composition ◽  
The Impact

Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce “authentic” and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

scholarly journals Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 37
Author(s):  
Gary J. Pickering ◽  
Margaret K. Thibodeau
Keyword(s):  
Alcohol Consumption ◽  
Red Wine ◽  
Alcoholic Beverage ◽  
Likert Scale ◽  
White Wine ◽  
Sensory Attributes ◽  
Taste Perception ◽  
Alcoholic Beverages ◽  
Convenience Sample ◽  
Beverage Type

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.

Monitoring of yeast population isolated during spontaneous fermentation of Moravian wine

2012 ◽  
Vol 66 (9) ◽  
Author(s):  
Hana Šuranská ◽  
Dana Vránová ◽  
Jiřina Omelková ◽  
Renáta Vadkertiová
Keyword(s):  
Fermentation Process ◽  
Rhodotorula Glutinis ◽  
Its Region ◽  
White Wine ◽  
Rapid Identification ◽  
Wine Quality ◽  
Spontaneous Fermentation ◽  
Grape Berries ◽  
Yeast Population ◽  
Sporidiobolus Salmonicolor

AbstractIn enology, yeasts play an important role in the characteristics of the final product. They are predominant in the biochemical interaction with components of must. Rapid identification of the yeast population is necessary for fermentation process monitoring and for obtaining a good quality wine. The main goal of this study was the isolation and characterisation of the yeast microbial community naturally present on grape berries, leaves and occurring during the spontaneous fermentation process of the white wine Veltlin green from the South Moravian region, Czech Republic. The results, based on PCR-RFLP of the 5.8S-ITS region of rDNA, PCR-fingerprinting using microsatellite oligonucleotide primers (GAG)5, (GTG)5, (GAC)5, and M13 primer, showed great diversity of the yeast population. Including grape berries and fermented must, the following yeast species were identified: Hanseniaspora uvarum, Aureobasidium pullulans, Metschnikowia pulcherrima, Torulaspora delbrueckii, a number of Pichia species such as P. fermentans, P. membranifaciens, P. kluyveri, also Sporidiobolus salmonicolor, Rhodosporidium toruloides, Rhodotorula mucilaginosa, Rhodotorula glutinis as well as Saccharomyces cerevisiae and Saccharomyces bayanus. Monitoring of the yeast strains during the wine fermentation process of traditional Moravian wine can contribute to the improvement of wine quality.

Evaluation of foodborne pathogen die-off in back-sweetened wine and apple cider models

2021 ◽  
Author(s):  
Zirui Ray Xiong ◽  
Anqi Chen ◽  
Glycine Zhujun Jiang ◽  
Alisha G Lewis ◽  
Christine D Sislak ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Apple Juice ◽  
Foodborne Pathogen ◽  
Grape Juice ◽  
White Wine ◽  
Low Ph ◽  
Alcoholic Beverages ◽  
Pathogen Inactivation ◽  
Apple Cider ◽  
Log Reduction

Wine and alcoholic apple cider are commonly back-sweetened with unpasteurized juice to produce fresh, natural, and palatable sweetened alcoholic beverages. Foodborne pathogens may be introduced from unpasteurized juice into alcoholic beverages through this back-sweetening process. Although pathogens generally do not survive under low pH conditions or high alcohol environment, the die-off of these pathogens has not been established to ensure the safety of the products. To determine the safety of these back-sweetened beverages, we evaluated the survival of three common foodborne pathogens, E. coli O157:H7, Salmonella enterica , and Listeria monocytogenes in modified white grape juice and apple juice models. White grape juice and apple juice were modified with hydrochloric acid/sodium hydroxide and ethanol to achieve conditions that are similar to the back-sweetened white wine and alcoholic apple cider. Pathogen cocktails were inoculated separately into modified juice models and their survival in the juice models were recorded over a 96-hour period. Our results show that a combination of low pH and high ethanol content resulted in a faster pathogen die-off compared to higher pH and lower ethanol conditions. The holding times required for different combinations of pH and ethanol concentration for each juice model to achieve 5-log reduction were reported. This research provides data to validate pathogen die-off to comply with Juice HACCP 5-log pathogen inactivation requirements for back-sweetened wine and alcoholic apple cider.

scholarly journals New Vine Varieties for High Quality White Wine Production at RDSVV Bujoru

2016 ◽  
Vol 73 (2) ◽  
pp. 234
Author(s):  
Alina Donici ◽  
Florin Dumitru Bora ◽  
Aurel Ciubuca ◽  
Viorica Enache ◽  
Gabriel Tabaranu
Keyword(s):  
White Wine ◽  
Average Weight ◽  
High Quality ◽  
Wine Production

The  degree of fertility coefficient absoltul (CFA) and coefficient ratio (CFR) we can see that the highest values were obtained from the variety 'Fetească regală' (54.5 ± 1.00% fertility; 1.60 ± 1.00 coefficient absolute (CFA ) and 0.86 ± 1.00 coefficinet relative (CFR). The  analysis of physical-mechanical based on the results it can be seen that the variety 'Bujoru' showed the best values for all parameters analyzed (303.5 ± 1.0 (g) the average weight of the grape bunch, 278.07 ± 1.0 (g) weight of 100 berries; 213.66 ± 0.67 (g / L) sucrose sugar concent and 4.331 ± 1.0 (kg / comes) average coming production). 

Treatment of winery wastewaters in a membrane submerged bioreactor

2007 ◽  
Vol 56 (2) ◽  
pp. 63-69 ◽  
Author(s):  
P. Artiga ◽  
M. Carballa ◽  
J.M. Garrido ◽  
R. Méndez
Keyword(s):  
Tap Water ◽  
Oxygen Demand ◽  
Biomass Concentration ◽  
Pilot Scale ◽  
White Wine ◽  
Hollow Fibre ◽  
Organic Loading Rate ◽  
Wine Production ◽  
Solids Concentration ◽  
Start Up

Wine production is seasonal, and thus the wastewater flow and its chemical oxygen demand (COD) concentrations greatly vary during the vintage and non-vintage periods, as well as being dependant on the winemaking technologies used, e.g. red, white or special wines production. Due to this seasonal high variability in terms of organic matter load, the use of membrane biological reactors (MBR) could be suitable for the treatment of such wastewaters. MBR offers several benefits, such as rapid start up, good effluent quality, low footprint area, absence of voluminous secondary settler and its operation is not affected by the settling properties of the sludge. A pilot scale hollow fibre MBR system of 220 L was fed by adequately diluting white wine with tap water, simulating wastewaters generated in wineries. The COD in the influent ranged between 1,000 and 4,000 mg/L. In less than 10 days after the start up, the system showed a good COD removal efficiency. The COD elimination percentage was always higher than 97% regardless of the organic loading rate (OLR) applied (0.5–2.2 kg COD/m3 d), with COD concentrations in the effluent ranging between 20 and 100 mg/L. Although the biomass concentration in the reactor increased from 0.5 to 8.6 g VSS/L, the suspended solids concentration in the effluent was negligible. Apparent biomass yield was estimated in 0.14 g VSS/g COD.

scholarly journals Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Zenebe Tadesse Tsegay ◽  
Solomon Mengistu Lemma
Keyword(s):  
Fermentation Process ◽  
Fruit Juice ◽  
Lantana Camara ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Wine Quality ◽  
Wine Production ◽  
Cactus Pear ◽  
Response Surface Optimization

Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p<0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53±0.84% (v/v), total phenol content 651.6±54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83±0.29. The Lantana camara fruit juice concentration added had shown significant (p<0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.

scholarly journals Spectrophotometric FIA measurement of ethanol content in distilled alcoholic beverages using sulfonazo III-barium complex.

1990 ◽  
Vol 39 (10) ◽  
pp. 597-599 ◽  
Author(s):  
Michio ZENKI ◽  
Eiji SAKITA ◽  
Tsutomu HIRONAKA ◽  
Kyoji TÔEI
Keyword(s):  
Alcoholic Beverages ◽  
Ethanol Content

A simple volumetric method for oxygen content determination in high-Tc doped YBCO compositions

2002 ◽  
Vol 383 (1-2) ◽  
pp. 17-22 ◽  
Author(s):  
Lihua Liu ◽  
Cheng Dong ◽  
Jincang Zhang ◽  
Hong Chen ◽  
Ling Chen
Keyword(s):  
Oxygen Content ◽  
Volumetric Method ◽  
High Tc ◽  
Content Determination
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