Effect of mixture of fining agents on the fermentation kinetics of base wine for sparkling wine production: Use of methodology for modeling

Gava, Angelo; Borsato, Dionísio; Ficagna, Evandro

doi:10.1016/j.lwt.2020.109660

Cited by 5 publications

(2 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The fermentation kinetics were monitored by the change in pH, TTA (titratable acid), and RS (reducing sugar) contents during the sauerkraut fermentation with the different substitution ratios of KCl. Based on a previous study from Gava et al (2020), the following logistic regression equation was used to evaluate the fermentation kinetics of sauerkraut:

normaly = A_{2} + false(A_{1} - A_{2} false) / [1 + {(k t)}^{p}]

where A1, A2, k , and p are the parameters calculated by OriginLab2021 and t is the fermentation time (d).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China

Xie

Sun

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

Sauerkraut is a globally consumed fermented vegetable, especially in Asia (Torres et al., 2020). It has been reported that sauerkraut fermentation is a traditional way to preserve vegetables, which has a long history dating back to the Zhou Dynasty of ancient China (Guan et al., 2020;Xiao et al., 2020). As a well-known traditional and typical fermented vegetable, northeast sauerkraut is very popular and consumed in northern China for its flavor and is rich in nutritious substances such as organic acids, amino acids, and vitamins (Kong et al., 2016;Torres et al., 2020;Xiong et al., 2012). Sauerkraut is made from Chinese cabbage with salt or brine and involves the complex biotechnological processes by microorganisms present in the raw materials such as lactic acid bacteria (LAB), yeast, and other bacteria or fungi (Liang, He, Wang, Song, Chen, Lin, Ji, & Li, 2020a).Sodium chloride (NaCl) has an essential function in terms of safety, sensory, and shelf life parameters in fermented or dry-cured food products (Armenteros et al., 2012;Lin et al., 2021), and it is reported that the salt concentration could influence the texture, color, and flavor of the fermented vegetables (Liang, He, Wang, Song, Chen, Lin, Ji, & Zhang, 2020b;Seo et al., 2018). Usually, traditionally produced sauerkraut contains as much as 2%-8% (w/w) NaCl (He et al., 2020;Yang et al., 2022), which can not only inhibit harmful microorganisms but also provide a suitable metabolic environment for the growth

show abstract

normaly = A_{2} + false(A_{1} - A_{2} false) / [1 + {(k t)}^{p}]

where A1, A2, k , and p are the parameters calculated by OriginLab2021 and t is the fermentation time (d).…”

Section: Methodsmentioning

confidence: 99%

“…Based on a previous study from Gava et al (2020), the following logistic regression equation was used to evaluate the fermentation kinetics of sauerkraut: where A1, A2, k, and p are the parameters calculated by OriginLab2021 and t is the fermentation time (d).…”

Section: Kinetic Modelingmentioning

confidence: 99%