| Revue: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000337691 |
| ISSN: | 1516-8913 |
| Autores: | Alberti, Aline1 Vieira, Renato Giovanetti1 Drilleau, Jean Francoise2 Wosiacki, Gilvan1 Nogueira, Alessandro1 |
| Instituciones: | 1Universidade Estadual de Ponta Grossa, Departamento de Engenharia de Alimentos, Ponta Grossa, Parana. Brasil 2Institut National de la Recherche Agronomique, Unite de Recherches Citricoles-Biotransformation des Fruits et Legumes, Petit-Bourg, Guadeloupe. Francia |
| Año: | 2011 |
| Periodo: | May-Jun |
| Volumen: | 54 |
| Número: | 3 |
| Paginación: | 551-558 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, analítico |
| Resumen en inglés | The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 107; 4.42 x 107 and 8.66 x 107 cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity |
| Disciplinas: | Química |
| Palabras clave: | Fermentaciones, Química de alimentos, Ingeniería de alimentos, Jugos, Manzana, Vino, Nitrógeno, Sidra, Levaduras |
| Keyword: | Chemistry, Fermentation, Food chemistry, Chemical engineering, Juices, Apple, Wine, Yeasts, Nitrogen, Cider |
| Texte intégral: | Texto completo (Ver HTML) |
