Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition

Kapcsandi, Viktoria; Hanczne, Erika Lakatos; Nagy, Agnes; Szekelyhidi, Rita

Viktoria Kapcsandi, Erika Lakatos Hanczne, Agnes Nagy, Rita Szekelyhidi

Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition

Abstract:

The aim of this study was to determine the effect of two yeast strains (Saccharomyces cerevisiae and S. bayanus) on the fermentation with or without additional pectinase. The organic acids products (tartaric, malic, and succinic acid), carbohydrates (glucose, fructose, and sucrose) utilized, and ethanol produced were examined by HPLC. The efficiency of fermentation was affected by several parameters such as the preparation procedure of the fruits, like temperature (18°C), yeast strain applied, pH adjustment (3.2), the dosage of yeast nutrient and application of pectinase. We have found that pectinase pre-treatment and S. cerevisiae could significantly alter the amount of the examined components, which changed the quality of the end product. We have also experienced significant (p≤0.05) differences in the sugar utilisation of yeast strains as well as organic acid contents in the different stages of fermentation, where the samples fermented with spontaneous and identified yeast strains.

Keywords:
fermentation processes; pectinase; organic acid and sugar composition; alcohol production; high performance liquid chromatography

Issue: 2021, Volume 72, Issue 4

Pages: 183-194

Publication date: 2021/10/29

https://doi.org/10.37358/RC.21.4.8467

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
KAPCSANDI, V., HANCZNE, E.L., NAGY, A., SZEKELYHIDI, R., Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition, Rev. Chim., 72(4), 2021, 183-194.

Vancouver
Kapcsandi V, Hanczne EL, Nagy A, Szekelyhidi R. Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition. Rev. Chim.[internet]. 2021 Apr;72(4):183-194. Available from: https://doi.org/10.37358/RC.21.4.8467

APA 6th edition
Kapcsandi, V., Hanczne, E.L., Nagy, A. & Szekelyhidi, R. (2021). Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition. Revista de Chimie, 72(4), 183-194. https://doi.org/10.37358/RC.21.4.8467

Harvard
Kapcsandi, V., Hanczne, E.L., Nagy, A., Szekelyhidi, R. (2021). 'Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition', Revista de Chimie, 72(4), pp. 183-194. https://doi.org/10.37358/RC.21.4.8467

IEEE
V. Kapcsandi, E.L. Hanczne, A. Nagy, R. Szekelyhidi, "Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition". Revista de Chimie, vol. 72, no. 4, pp. 183-194, 2021. [online]. https://doi.org/10.37358/RC.21.4.8467

Text
Viktoria Kapcsandi, Erika Lakatos Hanczne, Agnes Nagy, Rita Szekelyhidi,
Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition,
Revista de Chimie,
Volume 72, Issue 4,
2021,
Pages 183-194,
ISSN 2668-8212,
https://doi.org/10.37358/RC.21.4.8467.
(https://revistadechimie.ro/Articles.asp?ID=8467)
Keywords: fermentation processes; pectinase; organic acid and sugar composition; alcohol production; high performance liquid chromatography

RIS
TY - JOUR
T1 - Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition
A1 - Kapcsandi, Viktoria
A2 - Hanczne, Erika Lakatos
A3 - Nagy, Agnes
A4 - Szekelyhidi, Rita
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2021
VL - 72
IS - 4
SP - 183
EP - 194
UR - https://doi.org/10.37358/RC.21.4.8467
KW - fermentation processes
KW - pectinase
KW - organic acid and sugar composition
KW - alcohol production
KW - high performance liquid chromatography
ER -

BibTex
@article{RevCh2021P183,
author = {Kapcsandi Viktoria and Hanczne Erika Lakatos and Nagy Agnes and Szekelyhidi Rita},
title = {Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition},
journal = {Revista de Chimie},
volume = {72},
number = {4},
pages = {183-194},
year = {2021},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.21.4.8467},
url = {https://revistadechimie.ro/Articles.asp?ID=8467}
}

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