title: Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae.
abstract: The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 °C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602 g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.
authors.affiliation: Department of Food Technology and Biochemistry, University of Belgrade, Serbia.
authors.forename: Radovan
authors.initials: R
authors.lastname: Djordjević
authors.forename: Brian
authors.initials: B
authors.lastname: Gibson
authors.forename: Mari
authors.initials: M
authors.lastname: Sandell
authors.forename: Gustavo M
authors.initials: GM
authors.lastname: de Billerbeck
authors.forename: Branko
authors.initials: B
authors.lastname: Bugarski
authors.forename: Ida
authors.initials: I
authors.lastname: Leskošek-Čukalović
authors.forename: Jovana
authors.initials: J
authors.lastname: Vunduk
authors.forename: Ninoslav
authors.initials: N
authors.lastname: Nikićević
authors.forename: Viktor
authors.initials: V
authors.lastname: Nedović
mesh_terms: D019342:Acetic Acid / Q000032:analysis / Q000378:metabolism; D018914:Cells, Immobilized / Q000737:chemistry / Q000378:metabolism; D000431:Ethanol / Q000032:analysis / Q000378:metabolism; D005285:Fermentation; D006801:Humans; D065856:Rubus / Q000382:microbiology*; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000378:metabolism*; D013649:Taste; D014920:Wine / Q000032:analysis / Q000382:microbiology*
chemical_list: D000431:Ethanol; D019342:Acetic Acid
keywords: GC-FID; Saccharomyces cerevisiae; aroma, flavour; fermentation; immobilization; raspberry wine; sensory evaluation