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Journal articles on the topic 'Alcohol fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 19 June 2025

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1

Ribeiro, Carlos Alberto França, and Jorge Horii. "Negative H2S character and flocculation as yeast strain markers for inoculum recovery." Scientia Agricola 61, no. 3 (2004): 292–97. http://dx.doi.org/10.1590/s0103-90162004000300009.

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Routine identification of yeast behavior is essential to measure the control of the alcohol production process and to maintain product quality standards. This work utilized the non-hydrogen sulfide production and flocculation traits as characteristic strain markers for the evaluation of cell recycling during the alcoholic fermentation process for production of sugarcane alcohol. This study evaluated the behavior of a recombinant yeast bank made by protoplast fusion, for strain screening purposes; strain fermentative kinetics in comparison to commercial baker yeast; viability and recovery of th

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Valera, María José, Valentina Olivera, Eduardo Boido, Eduardo Dellacassa, and Francisco Carrau. "Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora." Fermentation 7, no. 3 (2021): 162. http://dx.doi.org/10.3390/fermentation7030162.

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Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technological clusters: the fruit group and the fermentation group. Among the species belonging to the last group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously isolated in spontaneous fermentations of grape must. In this work, the oenological aptitudes of the two species of the fermentation group were compared with Saccharomyces cerevisiae and the main species of the fruit gr

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3

Hasalliu, Rozeta. "EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS." CBU International Conference Proceedings 5 (September 24, 2017): 1199–203. http://dx.doi.org/10.12955/cbup.v5.1096.

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The grape used in wine making has many wild microorganisms like lactic acid bacteria, yeast, acetic acid bacteria. During the alcoholic fermentation, the evaluation of these microorganisms depends on their activity. There is an interaction between yeast and lactic acid bacteria during this period of wine making. In this study, we have made wine from the autochthonous Albanian grape Kallmet variety using the spontaneous fermentation and inoculated fermentation with the yeast Saccharomyces bayannus. Yeasts carry out the alcohol fermentation, and lactic acid bacteria make malolactic fermentation

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4

Rungsardthong, Vilai, Sopida Kokerd, Phirada Chokchaithanawiwat, and Tamaki Yasutomo. "A study on the volatile compounds in Japanese alcoholic beverage (Awamori) produced from Thai rice varieties." Journal of Current Science and Technology 13, no. 2 (2023): 443–54. http://dx.doi.org/10.59796/jcst.v13n2.2023.663.

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Awamori is a famous alcoholic beverage brewed in the Southern part of Japan. Thai rice is well known and there are many varieties of rice including white rice and pigmented rice. This research aimed to study the properties and volatile compounds of Awamori produced from five Thai rice varieties including KDML105, Chainat, RD6, brown KDML105, and riceberry rice. Rice koji was prepared by inoculating the steamed rice with tane-koji from Aspergillus awamori at 0.2% by weight. Then, water and Saccharomyces cerevisiae were added and alcoholic fermentations were performed at around 2 weeks. The prod

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Testa, Bruno, Francesca Coppola, Mariantonietta Succi, and Massimo Iorizzo. "Biotechnological Strategies for Ethanol Reduction in Wine." Fermentation 11, no. 3 (2025): 159. https://doi.org/10.3390/fermentation11030159.

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In recent years, wine producers have become increasingly interested in partial or total dealcoholisation of wines due to changing consumer preferences, increased attention to health aspects of alcohol consumption, and the impact of climate change on sugar concentration in grapes. Strategies for decreasing alcohol content in wines include pre-fermentation, fermentation, and post-fermentation techniques. These approaches allow for the reduction of fermentable sugars before fermentation, limit the alcohol production during fermentation, and separate alcohol after fermentation. From a biotechnolog

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Kovalchuk, Svitlana, Tetyanа Mudrak, and Alina Nakonechna. "Study of the Alcohol Quality Obtained by Fermentation of Highly Concentrated Grain Wine by Different Races of Yeast." Restaurant and Hotel Consulting. Innovations 4, no. 1 (2021): 158–68. https://doi.org/10.31866/2616-7468.4.1.2021.234836.

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The topicality. Requirements for the quality of ethyl alcohol produced for further use in the production of alcoholic beverages are constantly increasing. This is due to the growing competition of producers of alcoholic beverages (improving the range and quality of products) and the revision of standards for products. New directions in the alcohol technology development require increasing the dry matter concentrations of the wort; fermentation at elevated temperatures and concentrations of alcohol in the brew; ensuring the reduction of the cost of alcohol by saving raw materials and energ

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7

Santos, Eveline Gheller dos, Edson Perez Guerra, Juliano Tadeu Vilela de Resende, Fabielli Priscila de Oliveira, and Nathalia Campos Vilela Resende. "Produção de álcool de batata-doce variando as condições de fermentação e hidrólise." Research, Society and Development 9, no. 2 (2020): e168922201. http://dx.doi.org/10.33448/rsd-v9i2.2201.

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Bioethanol is a renewable fuel as an alternative source of energy of worldwide importance. The present study aimed to evaluate alcohol production from sweet potato, under varying reaction conditions for fermentation and hydrolysis. A genotype was selected to obtain dried flour and processed by acid hydrolysis and enzymatic hydrolysis with α-amilase and amiloglucosidase. The experiment was carried out in a completely randomized block design with three central point replicates combined with response surface methodology. The variables were pH, temperature and fermentation time. The alcohol conten

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Cardoso, C. A. F., and E. Kurtenbach. "What is alcoholic fermentation? A study about the alcoholic fermentation conception through the history." Revista de Ensino de Bioquímica 2, no. 2 (2004): 9. http://dx.doi.org/10.16923/reb.v2i2.141.

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This work shows the historical development of the alcoholic fermentation conception, based on expe-rimental results obtained from European scientists, from Renascence to the beginning of 20th century(1930). From this, ve concepts were identied for the phenomenon: putrefactive, spiritual, chemical,biological and biochemical. The current conception of alcoholic fermentation was also evaluated. Forthis proposal, three groups of teachers were interviewed through the question? What is alcoholicfermentation? The P group (pilot, n=12) made of professionals that teach on secondary and highschools, gro

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Hung, Yueh-Hao Ronny, Chien-Yu Peng, Mei-Ying Huang, et al. "Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception." Fermentation 9, no. 2 (2023): 135. http://dx.doi.org/10.3390/fermentation9020135.

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Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes in aroma compounds were monitored during microbial fermentation, and those most likely to affect sensory perception were identified. Ulva sp. and Laminaria sp. were fermented and generally recognized as safe microorganisms, and the profile of volatile compounds in the fermented seaweeds was investigated using headspace solid-phase microextraction with gas chromatography–mass spectrometry. Volatile compounds, including ketones, aldehydes, alcoho

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Wang, Hong, Minqian Zhang, Chunyun Qu, et al. "Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation." Foods 12, no. 14 (2023): 2720. http://dx.doi.org/10.3390/foods12142720.

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Higher alcohol, as an inevitable product of fermentation, plays an important role in the flavor and quality of Baijiu. However, the relationship between the complex microbial metabolism and the formation of higher alcohols in rice-flavor Baijiu was not clear. To investigate the relationship between microorganisms and higher alcohol production, two fermentation mashes inoculated with starters from Heyuan Jinhuangtian Liquor Co., Ltd. (Heyuan, China) as JM and Guangdong Changleshao Co., Ltd. (Meizhou, China) as CM, respectively, with significant differences in higher alcohol profiles during rice

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Salam, Wildan Q., Helen Julian, and M. T. A. P. Kresnowati. "Fermentation Based Sugar-Alcohol Downstream Processing: A Review." IOP Conference Series: Earth and Environmental Science 1034, no. 1 (2022): 012059. http://dx.doi.org/10.1088/1755-1315/1034/1/012059.

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Abstract Sugar alcohols, such as sorbitol, xylitol, and arabitol, are natural sweeteners with comparable sweetness to sucrose but have lower calories. Besides, they have unique characteristics such as teeth-friendly and low glycemic index, which are attractive for food industries. The vast availability of lignocelluloses biomass waste offers the potential of sugar alcohol production from lignocelluloses, for example, via hydrolysis and fermentation. Besides containing sugar alcohol, fermentation broth also contains other substances: biomass cells, metabolic products, leftover substrates, and i

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Hulyadi, Hulyadi. "KARAKTERISASI ZEOLIT ALAM SELONG BELANAK LOMBOK SEBAGAI ADSORBEN DALAM PEMURNIAN ALKOHOL FERMENTASI." Hydrogen: Jurnal Kependidikan Kimia 5, no. 1 (2017): 1. http://dx.doi.org/10.33394/hjkk.v5i1.101.

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NTB has a large zeolite potential with a zeolite content percentage of 190,405 tons. One area that has great potential is the Selong belanak Central Lombok precisely at coordinates 8o51'48.5 "S 116o10'62.0" E mull mullet. Utilization of zeolite Lombok area is only used as a mixture of animal feed because it has not done research on its potential. One potential zeolite is its ability as an absorbent. Alcohol fermentation has not been able to be an alternative as a solution to energy problems. Alcohol fermentation only produces alcohols of less than 30% purity. This is caused by acetic acid bypr

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13

Gutierrez, L. E. "Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae." Scientia Agricola 50, no. 3 (1993): 484–89. http://dx.doi.org/10.1590/s0103-90161993000300024.

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A study was carried out in order to determine the effect of vitamins (biotin, thiamine, pantotheniic acid and pyridoxal) and micronutrient (zinc, boron, manganese and iron) deficiencies on higher alcohol production during alcoholic fermentation with the industrially used yeast Saccharomyces cerevisiae M-300-A. Zinc deficiency induced a reduction on the levels of isobutyl and isoamyl alcohols. An increase on isobutyl alcohol (fivefold) and a reduction of isoamyl alcohol (two fold) and n-propyl alcohol (three fold) contents resulted from pantotheiiic acid deficiency, whereas pyridoxal deficiency

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14

Chantarot, Saowalak, Montira Nopharatana, and Sani Jirasatid. "Influence of Saccharomyces cerevisiae strains on fermentation of Monascus vinegar from rice pasta by-product." International Food Research Journal 29, no. 6 (2022): 1390–400. http://dx.doi.org/10.47836/ifrj.29.6.15.

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In the present work, rice pasta by-product (RPBP) was used as a raw material for the production of Monascus vinegar. Alcoholic fermentation using RPBP and red yeast rice koji were carried out, and the fermentative characteristics based on the yeast strains (Saccharomyces cerevisiae TISTR 5169, TISTR 5196, and TISTR 5197) were investigated. The compositional changes and functional properties of Monascus vinegar were examined. S. cerevisiae TISTR 5169 produced a higher yield of alcohol in a shorter time as compared to other strains, in which 10% alcohol was observed after four days of fermentati

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15

IJABR. "Role of Saccharomyces cerevisiae - Yeasts in Alcohol Fermentation." International Journal of Advanced Biotechnology and Research 14, no. 4 (2023): 46–50. https://doi.org/10.5281/zenodo.10446182.

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Since ancient age, yeast is the most common and dominantly used eukaryotic microorganism for alcohol (ethanol) production. Whereas the end product ethanol is used in many beverages such as wine, beer, and distilling concentrates of whiskey, rum, and other liquors. Yeast consumed glucose as energy source and convert it into ethanol anaerobically via glycolysis followed by ethanol fermentation. <em>Saccharomyces cerevisiae</em>is the first choice for alcohol fermentation and most of the industrially adapted microbe. Theoretically, 0.51 g of ethanol is produced per gram of glucose and the glucose

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16

Kovalchuk, Svitlana, Tetyanа Mudrak, and Alina Nakonechna. "Study of the Alcohol Quality Obtained by Fermentation of Highly Concentrated Grain Wine by Different Races of Yeast." Restaurant and hotel consulting. Innovations 4, no. 1 (2021): 158–68. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234836.

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The topicality. Requirements for the quality of ethyl alcohol produced for further use in the production of alcoholic beverages are constantly increasing. This is due to the growing competition of producers of alcoholic beverages (improving the range and quality of products) and the revision of standards for products. New directions in the alcohol technology development require increasing the dry matter concentrations of the wort; fermentation at elevated temperatures and concentrations of alcohol in the brew; ensuring the reduction of the cost of alcohol by saving raw materials and energy res

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17

Sola, Isabela Maria Macedo Simon, Larissa Deckij Evers, José Pedro Wojeicchowski, et al. "Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders." Fermentation 10, no. 4 (2024): 177. http://dx.doi.org/10.3390/fermentation10040177.

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Pure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders. In sequential fermentations, Hanseniaspora strains were used as starter, followed by S. cerevisiae inoculation succeeding one, two, and three days of fermentation. Kinetics, physicochemical parameters, and volatile compounds were assessed during 10 days of fermentation. The headspace technique was used to capture the volatile compounds from the ciders obtained in each experiment and analyzed by gas chromatography. Fer

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18

Schön, Ana, Julia Switulla, Larissa Luksch, Julia Pesl, Ralf Kölling, and Daniel Einfalt. "Impact of Nitrogen Supplementation and Reduced Particle Size on Alcoholic Fermentation and Aroma in Nitrogen-Poor Apple and Pear Mashes." Beverages 10, no. 4 (2024): 93. http://dx.doi.org/10.3390/beverages10040093.

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The aim of this study was to enhance the nitrogen supply through three different mash treatments and to investigate their effects on fermentation dynamics, yeast biomass accumulation, and the concentration of aroma-active volatiles in nitrogen-poor apple and pear mashes. In terms of nitrogen supplementation, the addition of diammonium phosphate (DAP) and amino acids (AS) accelerated fermentation and reduced the fermentation duration by 4–6 days in three out of four investigated fruit varieties. One pear variety showed sluggish fermentation, which was slightly improved by reducing the particle

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Hamsina, Hamsina, Algazali, M. Tang, Hermawati Hermawati, and Hizkia T. Paniago T. Paniago. "Production and Purification of Alcohol from Fermentation of Nira Aren (Arenga Pinnata Merr)." International Journal of Advanced Engineering Research and Science 9, no. 12 (2022): 612–16. http://dx.doi.org/10.22161/ijaers.912.68.

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Alcohol is one of the chemicals produced from plants that contains starch, sugar and lignocellulose. Alcohols produced from plants containing starch, sugar and lignocellulose are usually referred to as bioethanol. In general, ethanol/bioethanol has very broad benefits such as being used as raw material for alcohol-derived industries, basic ingredients for the pharmaceutical industry, as an antiseptic, as a preservative, solvent and can also be used as a fuel mixture for vehicles. The aims of study are determine the optimum combination of palm juice fermentation time to produce alcohol and dete

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Yan, Tongshuai, Zexiang Wang, Haoyang Zhou, Jiaojiao He, and Shishui Zhou. "Effects of Four Critical Gene Deletions in Saccharomyces cerevisiae on Fusel Alcohols during Red Wine Fermentation." Fermentation 9, no. 4 (2023): 379. http://dx.doi.org/10.3390/fermentation9040379.

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Excessive fusel alcohols in red wine will bring an uncomfortable bitterness and generate an intoxicating effect, which affects the quality and attractivity of the red wine. In order to achieve better regulation of fusel alcohols in red wine, strains with LEU1 and PDC5 deletions were constructed, and seven engineered yeast strains based on THI3 and BAT2 deletions were applied to red wine fermentation to dissect the effects of four critical genes on fusel alcohols during wine fermentation. The fermentation results of these recombinant strains showed that the deletion of THI3 increased the conten

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Daute, Martina, Frances Jack, Barry Harrison, and Graeme Walker. "Experimental Whisky Fermentations: Influence of Wort Pretreatments." Foods 10, no. 11 (2021): 2755. http://dx.doi.org/10.3390/foods10112755.

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In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of this paper. This study investigated the impact of wort pretreatments (boiled, autoclaved, filtered) on fermentation performance and flavour development in Scotch whisky distillates as an alternative to freezing wort for storage. Our study showed that no significant sensorial differences were detected in low wines (first distillates), while the chemica

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Lian, Weijia, Jing Lei, Chen Han, et al. "Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine." Foods 13, no. 12 (2024): 1788. http://dx.doi.org/10.3390/foods13121788.

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Healthy, nutritious, and delicious mulberry wine is loved by everyone, but there is no specific yeast for mulberry wine. To screen for yeasts with low-yield higher alcohols for the fermentation of mulberry wine, we tested five commonly used commercial yeasts available on the market to ferment mulberry wine. All five yeasts were able to meet the requirements in terms of yeast fermentation capacity, speed, and physical and chemical markers of mulberry wine. The national standards were met by the fermentation requirements and the fermented mulberry wine. We identified yeast DV10 as a yeast with l

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Chen, Xiaodie, Chuan Song, Jian Zhao, et al. "Application of Strain Selection Technology in Alcoholic Beverages: A Review." Foods 13, no. 9 (2024): 1396. http://dx.doi.org/10.3390/foods13091396.

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The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeast and lactic acid bacteria, conducts fermentation. These microorganisms have complex synergistic or competitive relationships, and the participation of different microorganisms has a major impact on the fermentation process and the flavor and aroma of the product. Strain selection is one of the key steps. Utilizing scientific breeding technology, t

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Cao, Ximin, and Aizhi Lv. "Optimization of Fermentation Process for Apricot Vinegar." Revista Internacional de Contaminación Ambiental 38 (August 10, 2023): 131–37. http://dx.doi.org/10.20937/rica.54602.

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To study the optimal fermentation conditions of Prunus armeniaca L. (apricot), single factor experiments and orthogonal experiments were implemented. The experimental results demonstrate that the optimum alcoholic fermentation conditions are: sugar degree a 9%, inoculation quantity of yeast at 0.7%, fermentation temperature at 30 ºC. The alcohol degree could reach 7.56%; the optimum acetic fermentation conditions are: alcohol degree at 7%, inoculation quantity of acetic acid bacillus at 0.8%, fermentation temperature at 32 ºC, fermentation time at 7 days, and the total acid content could be ob

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Hu, Shang Qin, and Guo Hu. "Research on Producing the Alcohol from the Organic Garbage Fermentation." Advanced Materials Research 512-515 (May 2012): 455–58. http://dx.doi.org/10.4028/www.scientific.net/amr.512-515.455.

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For seeking the method of reproduction of organic garbage, the organic garbage is handled by using the enzymes of the microorganisms, and the alcohol is produced from the organic garbage fermentation. The result shows that alcohol0-9 ml can be produced from organic garbage fermentation/100 g and alcohol/70～90 L from organic garbage fermentation/1000 kg. The wast materials are changed into treasure. The problems of the energy resources is resolved and the environment is improved. lt provide a new method of reproducing the organic garbage to new energy in the city.

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Oganesyants, Lev, Alexander Panasyuk, Elena Kuzmina, and Mikhail Ganin. "Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines." Food Processing: Techniques and Technology 50, no. 4 (2020): 717–25. http://dx.doi.org/10.21603/2074-9414-2020-4-717-725.

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Introduction. Like any other food product, alcoholic drinks are subject to falsification. The present research featured various methods of analysis that can be applied to control the quality and authenticity of wine production. In case of doubt, experts apply national and interstate standards, the most informative of which are based on the isotopic mass spectrometry principle. Fruit winemaking relies on beet or cane sugar. Researchers have to develop a method to identify the difference between conditionally exogenous alcohols, which are formed during fermentation, and real exogenous alcohols,

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Rofi'i, Ahmad, Fendik Eko Purnomo, and Faisal Lutfi Afriansyah. "Mathematical Modeling of Alcohol Fermentation On Tape Singkong With Monitoring Technology Temperature And Fermentation Controlled Chamber (TFCC)." Jurnal Ilmiah Inovasi 22, no. 3 (2022): 277–85. http://dx.doi.org/10.25047/jii.v22i3.3509.

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The purpose of the research produced in this article is to determine mathematical modeling and mathematical analysis in the alcoholic fermentation process on cassava tape which is processed through a Temperature And Fermentation Controlled Chamber (TFCC) tool. TFCC is equipped with an automated system accompanied by sensors that detect food quality and can be directly observed through the LCD screen integrated in the device. Sensors used include MQ-3 as a sensor for detecting alcohol levels, type K thermocouple to detect temperature levels, pH meter to measure acidity levels of fermented foods

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Wang, Ya-Ping, Lin Liu, Xue-Shan Wang, et al. "GAT1 Gene, the GATA Transcription Activator, Regulates the Production of Higher Alcohol during Wheat Beer Fermentation by Saccharomyces cerevisiae." Bioengineering 8, no. 5 (2021): 61. http://dx.doi.org/10.3390/bioengineering8050061.

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Uncoordinated carbon-nitrogen ratio in raw materials will lead to excessive contents of higher alcohols in alcoholic beverages. The effect of GAT1 gene, the GATA transcription activator, on higher alcohol biosynthesis was investigated to clarify the mechanism of Saccharomyces cerevisiae regulating higher alcohol metabolism under high concentrations of free amino nitrogen (FAN). The availability of FAN by strain SDT1K with a GAT1 double-copy deletion was 28.31% lower than that of parent strain S17, and the yield of higher alcohols was 33.91% lower. The transcript levels of the downstream target

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Capece, Angela, Deborah De Fusco, Rocchina Pietrafesa, Gabriella Siesto, and Patrizia Romano. "Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers." Applied Sciences 11, no. 2 (2021): 801. http://dx.doi.org/10.3390/app11020801.

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Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts to produce low-alcohol or alcohol-free beer may provide an innovative approach for the beer market. In our study, four wild non-Saccharomyces yeasts, belonging to Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bailii species, were tested in mixed fermentation with a wild selected Saccharomyces cerevisiae strain as starters for fermentation of different commer

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Henderson, Clark M., Michelle Lozada-Contreras, Vladimir Jiranek, Marjorie L. Longo, and David E. Block. "Ethanol Production and Maximum Cell Growth Are Highly Correlated with Membrane Lipid Composition during Fermentation as Determined by Lipidomic Analysis of 22 Saccharomyces cerevisiae Strains." Applied and Environmental Microbiology 79, no. 1 (2012): 91–104. http://dx.doi.org/10.1128/aem.02670-12.

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ABSTRACTOptimizing ethanol yield during fermentation is important for efficient production of fuel alcohol, as well as wine and other alcoholic beverages. However, increasing ethanol concentrations during fermentation can create problems that result in arrested or sluggish sugar-to-ethanol conversion. The fundamental cellular basis for these problem fermentations, however, is not well understood. Small-scale fermentations were performed in a synthetic grape must using 22 industrialSaccharomyces cerevisiaestrains (primarily wine strains) with various degrees of ethanol tolerance to assess the c

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Wakita, Yoshihisa, Hajime Kanda, Koji Takazumi, and Youichi Tsuchiya. "Alcohol fermentation of milk by multiple fermentation." Japanese Journal of Lactic Acid Bacteria 29, no. 3 (2018): 145–51. http://dx.doi.org/10.4109/jslab.29.145.

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Lehnert, R., P. Novák, F. Macieira, M. Kuřec, J. a. Teixeira, and T. Branyik. "Optimisation of lab-scale continuous alcohol-free beer production." Czech Journal of Food Sciences 27, No. 4 (2009): 267–75. http://dx.doi.org/10.17221/128/2009-cjfs.

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In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formati

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Maicas, Sergi. "Advances in Wine Fermentation." Fermentation 7, no. 3 (2021): 187. http://dx.doi.org/10.3390/fermentation7030187.

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Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and

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Paendong, Yunita R., Maya M. Ludong, and Teltje Koapaha. "PENGARUH KONSENTRASI SUKROSA PADA FERMENTASI SARI BUAH PEPAYA (Carica papaya L)." Jurnal Teknologi Pertanian (Agricultural Technology Journal 12, no. 1 (2021): 30–36. http://dx.doi.org/10.35791/jteta.v12i1.53270.

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Utilization of the hawaiian papaya fruit or the local name “bird papaya” which is processed into fermented drinks (fruit wine) is one way to increase the added value and usefulness of the papaya fruit. One of the alternative processing technologies for papaya fruit by cooking "Overripe" which has the potential to be developed is the manufacture of fermented papaya fruit drinks obtained by fermentation. The production of fermented drinks can be done through the alcoholic fermentation process of papaya juice. This fermentation process can run with the help of microbes, in this case a Sacharomyce

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BOONSUPA, Wilawan. "Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar." Walailak Journal of Science and Technology (WJST) 16, no. 11 (2018): 887–96. http://dx.doi.org/10.48048/wjst.2019.4562.

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This study was carried out to examine the chemical properties, antioxidant activities and sensory scores of berry vinegar produced from 4 berry species, namely Morus alba L. (Mulberry), Vaccinium macrocarpon L. (Cranberry), Rubus idaeus L. (Rasberry), and Rubus laciniatus L. (Blackberry). Berry vinegars were produced via a 2-stage (alcoholic and acetous) fermentation process. The initial soluble solid contents in the berry juice were adjusted to 22 ºBrix before the fermentation. Alcoholic fermentation was conducted using Saccharomyces cerevisiae as the inoculant while Acetobacter pasteurianus

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Ranganathan, Ananthalakshmi. "Development of Alcohol-Tolerant Yeast Strains and Assessment of their Fermentation Efficiency." INDIAN JOURNAL OF PURE & APPLIED BIOSCIENCES 12, no. 4 (2024): 20–32. https://doi.org/10.18782/2582-2845.9122.

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Ethanol consumption rises with urbanization as people seek alternative fuels, industrial solvents, cleaning agents and preservatives. The synthesis of ethanol by Saccharomyces cerevisiae is influenced by a number of intrinsic variables, including fermentation conditions such as temperature, pH, ethanol concentration and sugar concentration. Ethanol is the main result of yeast sugar fermentation under anaerobic conditions. On the other hand, ethanol may inhibit the activity of yeast cells like yeast growth, viability, and fermentation rates. The current study focuses on developing alcohol-toler

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Egaña-Juricic, María Esperanza, Gastón Gutiérrez-Gamboa, and Yerko Moreno-Simunovic. "Making wine in Pañul’s craft pottery vessels: a first approach in the study of the dynamic of alcoholic fermentation and wine volatile composition." Ciência e Técnica Vitivinícola 37, no. 1 (2022): 29–38. http://dx.doi.org/10.1051/ctv/ctv20223701029.

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Traditional winemaking in amphora-like clay vessels is one of the oldest known methods of wine production. Currently, some wine producers have readopted traditional winemaking methods to generate unique attributes that differentiate their products raising regional wine typicity. The aim of this research was to study the dynamic of alcoholic fermentation and volatile composition of ‘Carignan’ wines fermented into Pañul’s clay vessels and comparing them with the wines vinified into stainless-steel tanks. Density curve of the musts contained in the Pañul’s pottery vessels followed a similar trend

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Bey, Roman. "Evolution of dissilation theory as a basis for forming and development of the alcohol industry." PEREIASLAV CHRONICLE, no. 14 (November 30, 2018): 99–105. https://doi.org/10.5281/zenodo.2349412.

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The purpose of the article is to generalize the theoretical and methodological foundations of the establishment of the alcohol industry, which have formulated in the works of foreign and domestic scientists in the second half of the ХІХ – beginning of the ХХ centuries. It is proved that the forming of the alcohol industry was preceded by the development of the theory of distillation and fermentation. The characteristic of the first devices of the distillation action, which were most widely used in the production of alcohol of the period under study, is given. It is sh

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Karabegović, Ivana, Marko Malićanin, Bojana Danilović, et al. "Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine." OENO One 55, no. 2 (2021): 181–95. http://dx.doi.org/10.20870/oeno-one.2021.55.2.3859.

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This work aimed to analyse the effect of non-Saccharomyces yeasts on the volatile composition, aromatic profile and sensory properties of wine made from autochthonous Serbian grape variety Prokupac (Vitis vinifera). Fermentation was performed with two commercial yeasts, Metschnikowia pulcherrima and Torulaspora delbrueckii, in pure and sequential fermentation with Saccharomyces cerevisiae. The standard analysis of produced wines indicated that the application of both non-Saccharomyces yeast (in pure or in sequential fermentation) significantly reduces the content of alcohol when compared to th

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Hu, Lanlan, Rui Liu, Xiaohong Wang, and Xiuyan Zhang. "The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae." Microorganisms 8, no. 3 (2020): 323. http://dx.doi.org/10.3390/microorganisms8030323.

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Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sens

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Jimi Rai, Hookman, and Prakash Manandhar. "PREPARATION AND EVALUATION OF MEAD." International Journal of Advanced Research 11, no. 11 (2023): 429–39. http://dx.doi.org/10.21474/ijar01/17844.

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Mead is an alcoholic beverage which is obtained by fermentation of honey must, with the possible addition of various spices and hops having about 9% to 18% alcohol by volume. Honey itself contains many phenolic and flavonoids which are great source of antioxidants the content of which increases upon further fermentation of honey. Therefore, consumption of honey or mead has huge positive health impact. Honey consists of more than 70% sugar therefore the fermentation is carried out by dilution of honey by adding appropriate water. The fermentation of honey to produce mead was done using differen

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Abarca-Rivas, Clara, Alba Martín-Garcia, Montserrat Riu-Aumatell, Axel Bidon-Chanal, and Elvira López-Tamames. "Effect of fermentation temperature on oenological parameters and volatile compounds in wine." BIO Web of Conferences 56 (2023): 02034. http://dx.doi.org/10.1051/bioconf/20235602034.

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The increase in temperature caused by climate change is one of the greatest challenges the wine industry has to face. Temperature increase affects sugar and alcohol content, which directly impact the chemical and organoleptic characteristics of wine. This has a serious impact on the competitiveness and profits of companies in the sector. Among the most studied strategies focused on guaranteeing wine quality is the use of yeast strains that are better adapted to the conditions generated by climate change. Therefore, this study seeks to evaluate whether the Saccharomyces cerevisiae strains LALVI

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Joran, Alexis, Konstanze Schiessl, Géraldine Klein, Michael D. Besmer, Camille Eicher, and Hervé Alexandre. "Continuous automated microbial monitoring in laboratory-scale winemaking experiments." OENO One 57, no. 2 (2023): 189–202. http://dx.doi.org/10.20870/oeno-one.2023.57.2.7192.

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The management of microbial flora is a key element of the winemaking process. It impacts process time, fermentation quality (e.g., production of alcohol, development of aroma compounds, absence of undesirable microorganisms) and the overall quality of the final wine product. In microbial flora management, real-time microbial monitoring is crucial. When applying currently used classical methods (e.g., cultivation on plates) or more recent technologies (e.g., flow cytometry), the flora sampling frequency is not optimal and taking around-the-clock measurements involves high labour costs. The obje

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Xue, S. J., L. Wang, S. Chen, et al. "Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures." Australian Journal of Grape and Wine Research 2023 (March 31, 2023): 1–11. http://dx.doi.org/10.1155/2023/5667458.

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Background and Aims. Aeration, an important operation in winemaking, cannot be controlled accurately based on dissolved oxygen for ester production in wine alcohol fermentation. The following study describes an aeration control method with oxidation-reduction potential (ORP) in alcohol fermentation and investigates its effect on ester production in fermentations with different starter cultures. Methods and Results. The proposed method is based on using ORP as a switch for aeration timing. Different aeration levels driven by ORP were performed in wine alcohol fermentation with different starter

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Konate, Moussa, Eric E. Akpa, Goualie G. Bernadette, Louis B. Koffi, Ouattara G. Honore, and Sebastien L. Niamke. "Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine." Journal of Food Research 4, no. 2 (2015): 92. http://dx.doi.org/10.5539/jfr.v4n2p92.

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<p>Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors. Among acetic acid producing bacteria, only few genera (<em>Acetobacter and Gluconobacter</em>) are used in vinegar industry. In this paper, we intended to produce vinegar at 37 °C using two <em>Acetobacter</em> <em>pasteurianus</em> strains (S3 and S32). These species were isolated from palm (<em>Elaeis guineensis</em>) wine and presented potentialities for industrial vinegar production at 37 °C. Successive fermentations were carried

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Mejia-Barajas, Jorge A., Melchor Arellano Plaza, Belem Vargas Ochoa, Rafael Salgado Garciglia, Jesús Campos García, and Alfredo Saavedra Molina. "Organic Compounds Generated in Bioethanol Production from Agave Bagasse." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 7, no. 1 (2018): 999–110. http://dx.doi.org/10.24297/jbt.v7i1.7338.

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In bioethanol production through lignocellulosic residues fermentations are generated by-products such as organic compounds (OCs). The organic compounds (OCs) had been well studied in wine and beer industry, but little is known about their presence in bioethanol industry, even when these affect yeasts physiologic state, and are considered as economically desirable in the chemical industry. In this work was evaluated the production of OCs in bioethanol production processes through separate hydrolysis and fermentation (SHF) and simultaneous saccharification and fermentation (SSF) of different ag

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H. Nikolyan, Sona, Nune A. Andreasyan, Samvel T. Martirosyan, and Anaida V. Tsakanyan. "Assessment of the Vodka Safety and Detection of Falsification Compared to the Original Ones." Arab Journal of Forensic Sciences and Forensic Medicine 6, no. 2 (2024): 150–57. https://doi.org/10.26735/bvjj1943.

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Vodka is an in-demand alcoholic beverage in Eastern Europe, produced from ethyl alcohol that originated via fermentation of raw material rich in carbohydrates. Besides ethanol content, vodka also entails a fixed level of other substances, such as complex esters, aldehydes, fusel alcohols, and methyl alcohol. With the growing number of alcoholic beverage options, it is crucial to identify and verify potentially counterfeit vodkas. Hence, this investigation aims to collect studies on vodka composition and uncover the falsified products based on their physical and chemical characteristics compare

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Tanahashi, Ryoya, Akira Nishimura, Minh Nguyen, et al. "Isolation of Yeast Strains with Higher Proline Uptake and Their Applications to Beer Fermentation." Journal of Fungi 9, no. 12 (2023): 1137. http://dx.doi.org/10.3390/jof9121137.

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Although proline is the most or second most abundant amino acid in wort and grape must, it is not fully consumed by the yeast Saccharomyces cerevisiae during alcoholic fermentation, unlike other amino acids. Our previous studies showed that arginine, the third most abundant amino acid in wort, inhibits the utilization of proline in most strains of S. cerevisiae. Furthermore, we found that some non-Saccharomyces yeasts utilized proline in a specific artificial medium with arginine and proline as the only nitrogen source, but these yeasts were not suitable for beer fermentation due to their low

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Asri, Asri, Ihwan Wahid Minu, Riska Riska, and Raihanah Rahmat. "Fermentasi Tape dan Minas dalam Perspektif Hukum Islam." BUSTANUL FUQAHA: Jurnal Bidang Hukum Islam 2, no. 2 (2021): 232–50. http://dx.doi.org/10.36701/bustanul.v2i2.378.

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This study aimed to analyze the position of tape and minas in the perspective of Islamic law, starting from the manufacturing process to its form into fermented food and drinks. This research was a qualitative research with a legal-formal approach to analyze the legal status of halal and haram fermentation of tape and minas. The results showed that the process of making tape and minas used a non-alcoholic fermentation system, namely fermentation that does not aim to form high levels of alcohol by using certain alcohol so that the element of haram is not found in the manufacturing process. In t

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Lin, Claire Lin, Mikael Agerlin Petersen, and Andrea Gottlieb. "Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases." Molecules 28, no. 11 (2023): 4419. http://dx.doi.org/10.3390/molecules28114419.

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The market of non-alcoholic and low-alcohol beer has grown continuously thanks to the advocacy for healthy and responsible drinking. Non-alcoholic and low-alcohol products usually possess less higher alcohols and acetates and more aldehyde off-flavors due to the manufacturing processes. The employment of non-conventional yeasts partially mitigates this problem. In this study, we used proteases to optimize the wort amino acid profile for better aroma production during yeast fermentation. The design of experiments was applied to increase the leucine molar fraction, aiming to boost 3-methylbutan-

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