Capture of Fermentation Gas from Fermentation of Grape Must
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F23%3A43923120" target="_blank" >RIV/62156489:43510/23:43923120 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3390/foods12030574" target="_blank" >https://doi.org/10.3390/foods12030574</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods12030574" target="_blank" >10.3390/foods12030574</a>
Alternative languages
Result language
angličtina
Original language name
Capture of Fermentation Gas from Fermentation of Grape Must
Original language description
During alcoholic fermentation, a considerable amount of carbon dioxide (CO2) is produced, and the stream of CO2 can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a reduction in wine quality. This study is focused on new fermentation gas capture technology. In the experiment, gas was captured during the fermentation of sauvignon blanc must. The concentration of individual volatile compounds in the fermentation gas was determined using gas chromatography, and the highest values were achieved by isoamyl acetate, isoamyl alcohol and ethyl decanoate. Ethyl dodecanoate achieved the lowest values of the investigated volatile substances. For sensory assessment, quantitative descriptive analysis (QDA) compared water carbonated with fermentation gas and water carbonated with commercial carbon dioxide for food purposes. Based on the results of this study, it can be concluded that the captured gas containing positive aromatic substances is suitable for the production of carbonated drinks in the food industry.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
12
Issue of the periodical within the volume
3
Country of publishing house
CH - SWITZERLAND
Number of pages
11
Pages from-to
574
UT code for WoS article
000932932700001
EID of the result in the Scopus database
2-s2.0-85147829993