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The influence of yeast immobilization on selected parameters of young meads
Author(s) -
Sroka Paweł,
Satora Paweł,
Tarko Tomasz,
DudaChodak Aleksandra
Publication year - 2017
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.409
Subject(s) - calcium alginate , fermentation , chemistry , acetic acid , brewing , carrageenan , formic acid , yeast , food science , acrylic acid , ethanol , ethanol fermentation , titratable acid , calcium , chromatography , biochemistry , organic chemistry , polymer , monomer
Mead is a traditional product derived from the fermentation of diluted honey. The main purpose of the study was to determine the influence of Saccharomyces cerevisiae immobilization in calcium alginate, κ ‐carrageenan and lightly crosslinked poly(acrylic acid) on fundamental enological parameters and concentrations of formic and acetic acids (SPME‐GC) in fermented mead worts. Ionic hydrogels, especially poly(acrylic acid) and κ ‐carrageenan, increase the ethanol concentration (up to 18% v /v) in young meads and reduce titratable (35%) and volatile acidity (67%), primarily by decreasing acetic acid synthesis with the use of immobilized cells of yeast. The surface immobilization on poly(acrylic acid) resulted in a reduction of the time of fermentation by about 25 days. The immobilization of yeast inside calcium alginate and κ ‐carrageenan gels extended the time of preliminary fermentation and reduced the degree of fermentation in samples with calcium alginate. Copyright © 2017 The Institute of Brewing & Distilling
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