Capture of Fermentation Gas from Fermentation of Grape Must

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Capture of Fermentation Gas from Fermentation of Grape Must

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Capture of Fermentation Gas from Fermentation of Grape Must

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

12

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

11

Strana od-do

574

Kód UT WoS článku

000932932700001

EID výsledku v databázi Scopus

2-s2.0-85147829993