期刊
APPLIED SCIENCES-BASEL
卷 12, 期 12, 页码 -出版社
MDPI
DOI: 10.3390/app12126176
关键词
low alcohol wine; kefir culture; immobilization; thermal drying; volatiles
类别
资金
- Greek Operational Program Human Resources Development, Education and Lifelong Learning, Support researchers with emphasis on young researchers: Novel wine products using biopreservatives and probiotics [MIS 5006289]
- European Union (European Social Fund)
- Greek National Funds, National Strategic Reference Framework (NSRF) 2014-2020
Low alcohol wines have gained interest in the market, and this study assessed the suitability of thermally-dried kefir cells in low alcohol wine production. The study found that storage temperature and fermentation temperature significantly affected the quality of the products.
Low alcohol wines (<= 10.5% vol) are novel products that have gradually been gaining the consumers' and market's interest over the last decade. Taking into account the technological properties of immobilized cell systems alongside with the commercial need for dry cultures, the aim of the present study was to assess the suitability of thermally-dried immobilized kefir cells on DCM, apples pieces, and grape skins in low alcohol wine production. Storage of thermally-dried kefir culture in various temperatures (-18, 5, and 20 degrees C) resulted in high viability rates for immobilized cells (up to 93% for yeasts/molds immobilized on grape skins and stored at -18 degrees C for 6 months). Fermentation activity was maintained after storage in all cases, while high operational stability was confirmed in repeated batch fermentations for a period of 6 months. Principal Component Analysis (PCA) revealed that the fermentation temperature rather than the state of kefir culture affected significantly volatiles detected by Head Space Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry analysis. Notably, all new products were of high quality and approved by the sensory panel.
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