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IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS
- Source :
- Poljoprivreda, Vol 23, Iss 1, Pp 49-55 (2017)
- Publication Year :
- 2017
- Publisher :
- Faculty of Agrobitechnical Sciences Osijek, 2017.
-
Abstract
- The aim of this research was to investigate the influence of immobilized cell fermentation on aroma and sensory characteristics of distillates produced from two fig varieties commonly grown in Croatia (Petrovača bijela and Petrovača crna). Distillate samples were produced both by classical and immobilized yeast fermentation technology. Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. Results showed that immobilized cell technique gives distillates with higher ethanol and lower ester contents, but of higher sensory quality. It is a promising technique for production of high quality fruit distillates.
- Subjects :
- Agriculture (General)
S1-972
Plant culture
SB1-1110
Subjects
Details
- Language :
- English, Croatian
- ISSN :
- 13307142 and 18488080
- Volume :
- 23
- Issue :
- 1
- Database :
- Directory of Open Access Journals
- Journal :
- Poljoprivreda
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.9ec747f77bc24c2ab268b8972c2600dd
- Document Type :
- article