Estudio del proceso biotecnológico para la elaboración de una bebida alcoholica a partir de jugo de naranjas.

Ferreyra, María Mercedes

doi:10.4995/thesis/10251/1933

Cited by 8 publications

(13 citation statements)

References 97 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Total carotenoid concentration in SNA (0.024 ± 0.002 mg/100 mL) was significantly lower when compared to fruit content reported in previous studies (1.170 mg/100 mL in Ferreyra, 2006). This important reduction might be caused by solid phase (lees) deposit during first winemaking stages and eliminated after racking.…”

Section: Total Carotenoidscontrasting

confidence: 62%

See 1 more Smart Citation

Bioactive compounds and antioxidant activity analysis during orange vinegar production

et al. 2017

Self Cite

View full text Add to dashboard Cite

Citrus fruits are significant sources of bioactive compounds, such as ascorbic acid, polyphenols and carotenoids, due to their antioxidant properties important for human nutrition. In addition, since oranges possess high sugar content (8-15%), making vinegars from alcoholic orange substrates, with functional characteristics is a possible development of novel products. The aim of this research work was to analyze changes in ascorbic acid, total phenolics, total carotenoids and antioxidant activity during orange vinegar processing. In order to analyze the influence of acetification and aging in these characteristics, samples were taken in three stages: orange alcoholic substrate for acetification (SNA), young orange vinegar or recently obtained (Vn0) and orange vinegar after six month-aging in bottles (Vn6). Statistically significant differences (p < 0.05) were found among bioactive compounds concentrations; antioxidant activity decreased along the process, but total phenolics and carotenoids remained constant during aging period (Vn0-Vn6). The highest reduction was recorded during the acetification stage, possibly due to components oxidation caused by continuous air flow to the system. A higher contribution (p < 0.05) to antioxidant activity was associated to ascorbic acid and phenolic compounds concentration.

show abstract

Section: Total Carotenoidscontrasting

confidence: 62%

“…Since this dilution greatly affects the nutrient concentrations, especially in low aminic nitrogen content wines (Ferreyra, 2006), the following solution with minerals and nitrogen source was added: KH 2 PD 4 (0.8 g/L), K 2 HPD 4 .3H 2 D (0.35 g/L) and (NH 4 ) 2 SD 4 (1.5 g/L) (Davies, 2015).…”

Section: Orange Alcoholic Substrate Conditioningmentioning

confidence: 99%

Bioactive compounds and antioxidant activity analysis during orange vinegar production

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…Fermentación alcohólica El vino de naranja var. W. Navel, sustrato de la fermentación acética se obtuvo con una S. cerevisiae autóctona, aislada en nuestro laboratorio a partir de naranjas de la zona, la cual demostró adecuadas características enológicas (Ferreyra, 2006). Se realizó la fermentación alcohólica del mosto ajustando el pH a 3,5, e incubando en anaerobiosis a 20ºC.…”

Section: Materials Y Métodosunclassified

Influence of air flow, temperature and agitation speed in the batch acetification process to obtain orange vinegar (Citrus sinensis var.W. Navel)

et al. 2012

View full text Add to dashboard Cite

fermentó con Saccharomyces cerevisiae hasta 14 % v/v de alcohol. La bioxidación se realizó con Acetobacter sp., en cultivo sumergido, en biorreactor de laboratorio. Para evitar el efecto inhibidor del etanol sobre las bacterias acéticas, el vino de naranja fue diluido a 6 % v/v de alcohol con solución de minerales. La influencia de las variables se evaluó con diseño factorial 2 k. Se estudió caudal de aire/velocidad de agitación, ensayando los niveles 0.3-0.6 vvm y 200-400 rpm y luego, caudal de aire/temperatura, siendo los niveles para cada variable 0.4-0.6 vvm y 25-30 ºC, respectivamente. Cada tratamiento se realizó por duplicado, usando como respuestas productividad y rendimiento. El análisis del diseño (α<0.05) se efectuó mediante programa Statgraphics Centurion XV Corporate. En los tratamientos con 200 rpm y distintos caudales de aire, no hubo diferencias significativas respecto a la productividad. A mayor velocidad de agitación y caudal de aire, la productividad fue mayor. Los mayores rendimientos se obtuvieron con menores caudales de aire y mayores velocidades de agitación. Con respecto a la temperatura, los valores ensayados no presentaron diferencias significativas en las respuestas estudiadas. El mejor rendimiento se obtuvo con 400 rpm y 0.3 vvm a 25 ºC. Se concluye que la velocidad de agitación juega un rol muy importante para lograr una mejor productividad mientras que elevados flujos de aire disminuyen el rendimiento.

show abstract

“…Cassano also clarifies that such products reduce operating and production costs due to their stability at room temperature. Research on orange wine was done by some authors such as (Corazza et al, 2001;Fan et al, 2009;Ferreyra, 2006;Schvab, 2006;Selli et al, 2004;Stefani et al, 2014). All such works aim to show the development, improvement and characterization of the product through its biotechnological process as well as its instrumental and sensorial analysis; also, a lot of interest has been devoted to the process of clarification and its relationship with the aromatic fraction of wine as noted by Leal (2015) in his research work.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Effect of Different Yeast Strains on the Quality of Blackberry Grape Wine (<em>Syzygium cumini</em> L. Skeels)

Olivero¹,

Angel²,

Iglesias³

et al. 2018

AJFST

View full text Add to dashboard Cite

The objective of this study was to evaluate the effect of different yeast strains (Lalvin 71B-112, Red Star Premier Cuvée, Red Star Montrachet) on the quality of blackberry grape wines. Blackberry grape (Syzygium cumini L. Skeels), as it is known in the Atlantic coast, grows with great abundance and on a wild basis in gardens, streets and avenues, but it is rarely used by this region's inhabitants. In the fermentation process, yeast strains were inoculated within three fermentation musts with the same physicochemical characteristics, cleared up with Bentonite (USP grade) and different parameters such as pH, alcohol levels, color, residual sulfur, appearance and sensory analysis were evaluated; then, the results were subjected to a statistical analysis with "Statgraphics1" and "Excel" to identify if there were significant differences amongst wine samples from the blackberry grapes. The results showed that the grape wine with the best characteristics was the one fermented with the Red Star yeast, which displayed superior quality with respect to the others. In the color evaluation, the % of red saw a decrease. The alcohol production that was obtained was influenced by the initial pH resulting in a characteristic degree of alcohol for this type of alcoholic beverage. It was determined that the optimum dose for the process of clearing in blackberry grape wine is 0.9 g/L of albumin since it complies with all the parameters established in the standard.

show abstract

Estudio del proceso biotecnológico para la elaboración de una bebida alcoholica a partir de jugo de naranjas.

Cited by 8 publications

References 97 publications

Bioactive compounds and antioxidant activity analysis during orange vinegar production

Bioactive compounds and antioxidant activity analysis during orange vinegar production

Influence of air flow, temperature and agitation speed in the batch acetification process to obtain orange vinegar (Citrus sinensis var.W. Navel)

Evaluation of the Effect of Different Yeast Strains on the Quality of Blackberry Grape Wine (<em>Syzygium cumini</em> L. Skeels)

Contact Info

Product

Resources

About