Kinetics and Aromatic Aspects of Blackberry (Rubus spp.) Juice Alcoholic Fermentation
G. Godina-Galindo, G. Banuelos-Lizarraga, R. Nunez-Pastrana, P.E Vanegas, M. Calderon -Santoyo and J.A. Ragazzo-Sanchez
Book of Abstract. Information & technology for sustainable fruit & vegetable production, The 7th Fruit, Nut and Vegetable Production Engineering Symposium, 12-16 September 2005, Monpellier, France. Page 43
2005
บทคัดย่อ
Blackberry (Rubus spp.) fruit is a highly perishable product. Industrialisation processes are necessary in order to obtain new products. Alcoholic fermentation could be an important option to process this fruit This fermentation is affected by many different biological, physical and chemical factors. In this work, two Saccharomyces, cerevisiae strains (Enofera T306 and ICV Kl) were tested using clarified and pasteurized blackberry juice as culture medium. After 60 h fermentation, kinetic evaluated parameters for, ICV KI strain were: maximum biomass production 21.0 g L-1µmax, 0.0934 h-1; Yx/s, 0.1679 gb gTSEG-1; Yp/x, 2.7782 gE gB-1; Yp/s, 0.4903 gE gTSEG-1; qs, 0.5563 GTREG gB-1 h-1; qp. 0.2595 gE gB-1 h-1; Final ethanol concentration, 67.64 g L-1 (85 % p/v). For Enofera T306 strain the results were: maximum biomass production 3.9 g L-1; µmax 0.0459 h-1 ; Yx/s, 0.11 gB gTSEG-1; Yp/x 3.6517 gE: gB-1; Yp/s, 0.5136 gE gTSEG-1; qS, 0.4172 gGETS gB-1 h-1 ; qP, 0.1676 gE gB-1 h-1; final ethanol concentration 61.68 g L-1 (7.75 % p/v). In conclussion, volatile compound, production was affected by the Saccharomyces cerevisiae strain, but was not affected by fermentation condition,. Alcoholic fermentation of blackberry juice by the ICV Kl strain produced higher ethanol concentrations but lower aromatic compound concentrations than Enofera T306 strain. A medium alcoholic graduation wine was obtained, with potential of being steped-up to industrial level.