scholarly journals THE INFLUENCE OF YEAST RACES ON THE AROMA-FORMING SUBSTANCES OF TABLE WINES

2021 ◽  
Vol 447 (3) ◽  
pp. 13-18
Author(s):  
Z.А. Anarbekova ◽  
G.I. Baigazieva
Keyword(s):  
Direct Contact ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Yeast Cells ◽  
Higher Alcohols ◽  
Long Time ◽  
Speed Up ◽  
Biotechnological Processes

Wine is a product of biochemical transformations, compounds present in grape juice, by controlled alcoholic fermentation, that is, effervescence. Grape and yeast enzymes play a key role in the processing of grapes and the preparation of wine, influencing all biotechnological processes of winemaking. Adding liquid or dry active yeast to the wort allows better control of the fermentation process. Under the influence of these yeasts, sugar is converted mainly into alcohol or carbon dioxide, but the yeast itself during fermentation produces many molecules (higher alcohols, esters) that affect the aroma and taste of wine. These transformations take about two weeks and lead to a significant increase in temperature, which must be regulated, not allowing it to rise above 18-20°C: otherwise, some of the aromatic substances may evaporate and the fermentation process itself will stop. The amount of yeast that determines the correct and complete fermentation depends both on the quality of the wort itself, and on the more or less prolonged access of air, the ambient temperature. The air, or rather the oxygen of the air, has a beneficial effect on fermentation as long as there are still many nutrients (sugars) in the wort; as the latter are consumed, extremely small yeast cells are formed, which persist for a long time in the form of turbidity. The rapid course of fermentation can be greatly facilitated by the periodic stirring of yeast, which, settling to the bottom, lose direct contact with nutrients — the lower layers almost do not function. You can mix the wort mechanically or by adding healthy whole grapes to it; in this case, the wort is constantly and automatically mixed: the berries, rising up in the fermenting liquid, carry the yeast with them. In order to speed up the fermentation, the wort is sometimes ventilated, that is, air is introduced into it, by mixing. This article shows the influence of the yeast race on the fermentation dynamics of white grape must, the composition of organic acids and aroma-forming components. The races that ensure the production of highquality wine materials are identified.

KUALITAS KIMIAWI DAN SENSORIS KECAP BERBAHAN BAKU KEONG SAWAH

2017 ◽  
Vol 6 (2) ◽  
pp. 80
Author(s):  
Iin Husnul Khotimah ◽  
Nooryantini Sutikno
Keyword(s):  
Fermentation Process ◽  
Sensory Quality ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Commercial Fish ◽  
Factor B ◽  
Protease Enzyme ◽  
Long Time ◽  
Speed Up

Penelitian bertujuan  untuk mengetahui kualitas kimiawi dan sensoris kecap berbahan baku keong sawah (Bellamya javanica) dengan penambahan enzim protease. Proses pengolahan kecap secara alami memerlukan waktu yang lama, sehingga untuk mempercepat proses fermentasinya menggunakan enzim protease (bromelin dan papain).  Rancangan yang digunakan  rancangan acak lengkap pola faktorial  3x3, 2 kali ulangan .  Faktor pertama (A) penambahan  enzim bromelin (A1= 0,5%; A2= 1% ; dan A3= 1,5%);  faktor kedua (B) penambahan enzim papain (B1= 0,5%; B2= 1%; dan B3= 1,5%. Parameter yang diamati kualitas kimiawi kecap keong sawah (kadar protein, lemak, air, dan abu). Kualitas sensoris (spesifikasi warna, aroma dan kekentalan).  Pengamatan dilakukan pada fermentasi (5, 7, 10,  dan 13 hari).  Hasil menunjukkan kecap keong sawah terbaik dengan penambahan enzim  bromelin 1,5% dan enzim papain 1%, difermentasi selama 7 hari memiliki  nilai kadar protein tertinggi  21,71 %;  lemak 2,355%;  air 74,275%;  abu 9,89%; spesifikasi warna 71,25 (hampir berwarna coklat kehitaman/gelap); aroma 59,67 (aroma khas kecap ikan sudah mulai tercium); dan kekentalan 73 (hampir sama dengan kekentalan kecap ikan komersil). The study aims to determine the chemical and sensory quality of soy sauce made from conch paddy (Bellamyâ javanica) with the addition of a protease enzyme. The processing of soy sauce is naturally takes a long time, so as to speed up the fermentation process using protease enzymes (bromelain and papain). The design is completely randomized factorial design 3x3, 2 replications. The first factor (A) addition of the enzyme bromelain (A1 = 0.5%; A2 = 1%; and A3 = 1.5%); The second factor (B) the addition of the enzyme papain (B1 = 0.5%; B2 = 1%; and B3 = 1.5%. The parameters observed chemical quality soy sauce snail rice fields (levels of protein, fat, water and ash).Quality sensory (specification of color, aroma and viscosity). Observations were made on the fermentation (5, 7, 10, and 13 days). the results show the best rice conch sauce with the addition of the enzyme bromelain enzyme papain 1.5% and 1%, fermented for 7 days has the highest value of 21.71% protein content, fat 2,355%; 74.275% water; ashes 9.89%; color specifications 71.25 (almost blackish brown / dark); aroma 59.67 (aroma typical fish sauce already began to smell ); and the viscosity of 73 (almost the same viscosity as commercial fish sauce).

Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process

2014 ◽  
Vol 240 (1) ◽  
pp. 233-242 ◽  
Author(s):  
Grzegorz Kłosowski ◽  
Dawid Mikulski ◽  
Dorota Macko ◽  
Beata Miklaszewska ◽  
Katarzyna Kotarska ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Raw Materials ◽  
Higher Alcohols ◽  
Yeast Strains

scholarly journals Study of the Yeast Strain Influence and the Alcoholic Fermentation Conditions on the Higher Alcohols and Aldehydes Content in Gamza Wines

2021 ◽  
Vol 14(63) (2) ◽  
pp. 173-186
Author(s):  
Tatyana YONCHEVA ◽  
◽  
Hristo SPASOV ◽  
Georgi KOSTOV ◽  
◽  
...  
Keyword(s):  
Experimental Data ◽  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
High Accuracy ◽  
Higher Alcohols ◽  
Yeast Culture ◽  
Fermentation Conditions ◽  
Influence Of Temperature ◽  
Lower Temperature

The influence of temperature and inoculum amount of yeast culture on the ability of the strains Saccharomyces cerevisiae Badachoni and Saccharomyces cerevisiae 24-6 to synthesize higher alcohols and aldehydes was studied. Yeast showed the highest fermentation activity at a temperature of 28oC. Neural networks had been applied and mathematical models were derived, describing with high accuracy the experimental data on the change of the total amount of higher alcohols and aldehydes in the fermentation process depending on the conditions. The higher alcohols ratio had increased during the process. The Badachoni strain revealed better ability to synthesize the studied metabolite as compared to the 24-6 strain. The Badachoni had produced the greatest amount of higher alcohols when the process occurred at 28°C, whereas the 24-6 at 24oC. The aldehydes synthesis had reached its peak during the rapid fermentation, thereafter it began to go down. The studied yeast synthesized more aldehydes when the process took place at a lower temperature. For both strains the maximum was observed under the conditions 20oС/4%. The analysis of the obtained wines had confirmed that quantitatively Badachoni produced more total higher alcohols and the 24-6 more total aldehydes. In both strains within one temperature range, in all variants, with increasing the inoculum amount of yeast culture the studied metabolites ratio went up too.

scholarly journals RANCANG BANGUN ALAT PENDETEKSI KONDISI TELUR AYAM BERBASIS MIKROKONTROLER ATMEGA 32 DENGAN SENSOR CAHAYA

Foristek ◽  
2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Afdal Tahir ◽  
Mery Subito ◽  
Agustinus Kali
Keyword(s):  
Storage Time ◽  
Time Efficiency ◽  
Chicken Egg ◽  
Detection Tool ◽  
Light Sensor ◽  
Long Time ◽  
Egg Storage ◽  
Speed Up ◽  
Chicken Eggs

When consumers buy eggs, consumers should be more careful choosing the egg because there are some eggs that the quality has been decreased or the eggs are damaged and cannot be consumed anymore. This is caused by the length of egg storage time and didn’t have a tool that capable to detect the condition of the egg. People or egg breeders / entrepreneurs habit on looking the quality of eggs still use manual way, as a result it takes a long time because it must select the eggs condition one by one. The purpose of this research is to design and make the detection tool of chicken egg condition with ATmega 32 microcontroller using light sensor, so that the time efficiency and the result of egg selection becomes faster. . The use of tools is very easy and simple so that consumers or breeders / entrepreneurs can use it. Then to simplify and speed up the selection time of chicken eggs breeder or entrepreneur to distinguish good and damaged egg condition.

scholarly journals PERANCANGAN SISTEM INFORMASI ADMINISTRASI KELURAHAN PADA KELURAHAN PASAR BARU KOTA TANGERANG

2020 ◽  
Vol 5 (2) ◽  
pp. 99-104
Author(s):  
Hari Santoso ◽  
Heru Soetanto Putra ◽  
Aditya Pratama
Keyword(s):  
Information Technology ◽  
Information System ◽  
Data Storage ◽  
Administrative Services ◽  
Civil Registration ◽  
Microsoft Access ◽  
Long Time ◽  
Speed Up ◽  
Operational Data

The development of information from time to time continues to increase` this is supported by the development of more advanced and adequate technology so that information can be accessed quickly and precisely. Based on the 2014-2018 Pasar Baru Kelurahan Vision that has been established and efforts to support the achievement of the Tangerang City mission by optimizing the authority of information technology-based public services through improving the quality of population administration and civil registration services. In fact in the process of storing data from the results of each work unit is still storing files in the ordner so it takes a long time to find the file that will be needed. To overcome the problems that occur, the authors make the design of a new village market administration information system The system will be built using the PHP programming language and Microsoft Access database. This application can simplify and speed up section heads and employees in accessing their documents independently so that administrative services become more effective and efficient and provide convenience in the processing of urban operational data in data storage services.

scholarly journals Volatile Composition and Sensory Properties of Mead

2019 ◽  
Vol 7 (10) ◽  
pp. 404 ◽  
Author(s):  
Ana Paula Pereira ◽  
Ana Mendes-Ferreira ◽  
Luís G. Dias ◽  
José M. Oliveira ◽  
Leticia M. Estevinho ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Significant Contribution ◽  
Alcoholic Fermentation ◽  
Immobilized Cells ◽  
Sensory Properties ◽  
Yeast Cells ◽  
Volatile Composition

Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce. Therefore, the aim of this work was to analyse the sensory attributes of mead produced with free or immobilized cells of the Saccharomyces cerevisiae strains QA23 and ICV D47, and to establish potential correlations with its volatile composition. In the volatile composition of mead, the effect of yeast condition was more important than the strain. In respect to sensory analysis, the most pleasant aroma descriptors were correlated with mead obtained with free yeast cells, independently of the strain. Both sensory analysis and volatile composition indicates that the most pleasant mead was produced by free yeast cells. Although this study has provided a significant contribution, further research on the sensory quality of mead is still needed.

scholarly journals Effect of Pumpkin Husks on Cracker Dough Fermentation

2019 ◽  
Vol 49 (3) ◽  
pp. 470-478
Author(s):  
Ирина Зайцева ◽  
Irina Zaitseva ◽  
Светлана Шеламова ◽  
Svetlana Shelamova ◽  
Наталья Дерканосова ◽  
...  
Keyword(s):  
Control Sample ◽  
Optimal Dose ◽  
Sample Introduction ◽  
Yeast Cells ◽  
Favorable Effect ◽  
Strengthening Effect ◽  
Balanced Diet ◽  
Acid Accumulation ◽  
Biotechnological Processes

An acute deficiency of food fibers is one of the most urgent problems of balanced diet. Food status can be increased by fortifying food formulae with natural raw ingredients that are rich in alimentary fibers. Dry residue of fruit and vegetable husks is a by-product of mother juice. Pumpkin husks were selected as an ingredient for cracker dough as a result of preliminary comparative researches of its structure and functional and technological properties. Pumpkin husks are a powdery product of cream color with an orange shade, humidity = 5.3%, cellulose = 19.6%, hemicelluloses = 3.5%, pectin = 5.4%. The research objective was to establish the effect of pumpkin husks on the dough fermentation process, since fermentation is one of the major factors that define the quality of the finished product. Methods of mathematical planning were used to calculate the optimal dose of pumpkin husks as 83.53 kg per ton of finished product. A set of experiments defined the biotechnological processes during dough maturation. Pumpkin husks proved to promote acid accumulation; they also increased the quantity of yeast cells and budding yeast cells. The effect can be due to the high content of digestible yeast cells of sugars. In addition, pumpkin husks are rich in magnesium, phosphorus, zinc, and other substances that produce a favorable impact on yeast microflora. The experimental dough sample demonstrated a better dimensional stability, which is connected with redistribution of moisture due to the water absorbing properties of food fibers and the reducing sugars in pumpkin husks. The cracker dough with pumpkin husks had a better plasticity, which helped to form the layered structure of the finished products. The effect can be explained by the more intensive process of acid accumulation. The results of the biotechnological fermentation processes of the cracker dough with pumpkin husks were confirmed by test baking. The paper features a comparative analysis of the crackers with pumpkin husks and the control sample. Introduction of pumpkin husks into the cracker formulation proved to have a favorable effect on the activity of yeast microflora, which improved the biotechnological processes and partially leveled the strengthening effect of food fibers of pumpkin husks on the cracker dough. As a result, the quality of the finished products met the standard requirements.

scholarly journals IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS

Poljoprivreda ◽  
2017 ◽  
Vol 23 (1) ◽  
pp. 49-55 ◽  
Author(s):  
Borislav Miličević ◽  
◽  
Đurđica Ačkar ◽  
Jurislav Babić ◽  
Antun Jozinović ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Sensory Quality ◽  
Ficus Carica ◽  
Yeast Cells ◽  
Aroma Profile ◽  
Immobilized Yeast ◽  
Immobilized Yeast Cells

scholarly journals PERANCANGAN SISTEM INFORMASI ADMINISTRASI KELURAHAN PADA KELURAHAN PASAR BARU KOTA TANGERANG

2020 ◽  
Vol 5 (2) ◽  
pp. 47-52
Author(s):  
Hari Santoso ◽  
Heru Soetanto Putra ◽  
Aditya Pratama
Keyword(s):  
Information Technology ◽  
Information System ◽  
Data Storage ◽  
Administrative Services ◽  
Civil Registration ◽  
Microsoft Access ◽  
Long Time ◽  
Speed Up ◽  
Operational Data

In English : The development of information from time to time continues to increase` this is supported by the development of more advanced and adequate technology so that information can be accessed quickly and precisely. Based on the 2014-2018 Pasar Baru Kelurahan Vision that has been established and efforts to support the achievement of the Tangerang City mission by optimizing the authority of information technology-based public services through improving the quality of population administration and civil registration services. In fact in the process of storing data from the results of each work unit is still storing files in the ordner so it takes a long time to find the file that will be needed. To overcome the problems that occur, the authors make the design of a new village market administration information system The system will be built using the PHP programming language and Microsoft Access database. This application can simplify and speed up section heads and employees in accessing their documents independently so that administrative services become more effective and efficient and provide convenience in the processing of urban operational data in data storage services. In Indonesian : Perkembangan informasi dari waktu ke waktu terus meningkat hal ini didukung oleh perkembangan teknologi yang lebih maju dan memadai sehingga informasi dapat diakses dengan cepat dan tepat. Berdasarkan Visi Kelurahan Pasar Baru Tahun 2014-2018 yang telah ditetapkan dan upaya untuk mendukung pencapaian misi Kota Tangerang dengan mengoptimalkan kewenangan pelayanan publik berbasis teknologi informasi melalui peningkatan kualitas pelayanan administrasi kependudukan dan pencatatan sipil. Pada kenyataanya dalam proses penyimpanan data dari hasil unit kerja masing-masing tersebut masih menyimpan file dalam ordner sehingga memerlukan waktu lama untuk mencari file yang akan dibutuhkan. Untuk mengatasi permasalahan yang terjadi maka penulis membuat perancangan sistem informasi administrasi kelurahan pasar baru Sistem akan dibangun dengan menggunakan bahasa pemrograman PHP dan database Microsoft Acces. Aplikasi ini dapat mempermudah dan mempercepat kepala seksi dan pegawai dalam mengakses dokumennya secara mandiri sehingga pelayanan administrasi menjadi lebih efektif dan efisien dan memberikan kemudahan dalam pengolahan data operasional kelurahan dalam layanan penyimpanan data.

scholarly journals Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells

Poljoprivreda ◽  
2018 ◽  
Vol 24 (2) ◽  
pp. 34-42 ◽  
Author(s):  
Borislav Miličević ◽  
◽  
Đurđica Ačkar ◽  
Jurislav Babić ◽  
Antun Jozinović ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Sensory Quality ◽  
Yeast Cells ◽  
Aroma Profile ◽  
Immobilized Yeast ◽  
Immobilized Yeast Cells
Sign in / Sign up

Export Citation Format

Share Document