Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/27828

TitleEffect of Saccharomyces cerevisiae cells immobilisation on mead production
Author(s)Pereira, A. P.
Ferreira, A. Mendes
Oliveira, J. M.
Estevinho, L .M.
Faia, A. Mendes
KeywordsAlcoholic fermentation
Aroma profile
Mead
Yeast immobilisation
Honey
Issue date2014
PublisherElsevier
JournalLWT - Food Science and Technology
Abstract(s)Mead is a traditional alcoholic beverage obtained by the fermentation of diluted honey performed by yeasts. In this work the potential of application of immobilised yeast cells on single-layer Ca-alginate or double-layer alginateechitosan for mead production was assessed for the first time. The meads produced either with entrapped or free cells were evaluated in terms of quality and aroma profile. The immobilisation procedure had no adverse effect on cell viability, since minor differences were found in fermentation kinetics among the strains and immobilisation systems. The double-layer alginate-chitosan had no advantage compared with the single-layer Ca-alginate, as the number of free cells in the medium, resulting from cell leakage, was similar. Although meads obtained with entrapped yeast cells presented less ethanol and glycerol and more acetic acid, it exhibited larger amounts of volatile compounds. Immobilised cells produced meads with more compounds with fruity characteristics, such as ethyl octanoate and ethyl hexanoate; however the concentrations of undesirable compounds in such meads were also higher. The effect of immobilisation on the aroma profile was important, but the strain contribution was also of major importance. Thus, the sensory analysis of final product gives an important insight on the overall quality.
TypeArticle
URIhttp://hdl.handle.net/1822/27828
DOI10.1016/j.lwt.2013.11.005
ISSN0023-6438
e-ISSN0023-6438
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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