Production of Table Wine from Processed Tea Bags Using Different Strains of Saccharomyces cerevisiae

Teniola, O.D.; Aroyeun, Olusegun; Asagbra, A.E.; Banjo, O.O.; Lasaki, T.O.; Olasupo, N. A.

doi:10.1016/s0189-7241(15)30034-5

Cited by 3 publications

(4 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is observed as a result of the gradual consumption of sugar by the yeast cells. This observation is similar to Ibegbulam et al and Teniola et al The gradual enhancement in the alcoholic content of carrot wine is observed as a result of the consumption of sugar by the yeast . Evidence of sugar consumption by the yeast cells can be seen in the gradual reduction in specific gravity during the fermentation.…”

Section: Resultssupporting

confidence: 90%

“…Evidence of sugar consumption by the yeast cells can be seen in the gradual reduction in specific gravity during the fermentation. The rate of sugar uptake by yeast cells has been monitored to be a consequence of the inherent kinetics of the transport process and substrate inhibition. , …”

Section: Resultsmentioning

confidence: 99%

“…The rate of sugar uptake by yeast cells has been monitored to be a consequence of the inherent kinetics of the transport process and substrate inhibition. 19 , 21 …”

Section: Resultsmentioning

confidence: 99%

“…The rate of sugar uptake by yeast cells has been monitored to be a consequence of the inherent kinetics of the transport process and substrate inhibition. 19,21 The effect of yeast addition on tea wine taste by e-tongue is shown in Figure 2. The yeast addition had more impact on the tea wine acidity with extreme difference of up to 7.20, and the sourness showed a decreasing trend with the increase of the addition.…”

Section: Tea Wine Characteristics During Yeast Additionmentioning

confidence: 99%

See 3 more Smart Citations

Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics

et al. 2023

View full text Add to dashboard Cite

Wine is an alcoholic beverage, consisting of several compounds in various ranges of concentrations. Wine quality is usually assessed by a sensory panel of trained personnel. Electronic tongues (e-tongues) and electronic noses (e-noses) have been established in recent years to assess the quality of beverages and foods. Response surface and electronic analysis tools were used to examine the quality of black tea wine. The results indicated the optimum initial sugar level (25 °Brix), yeast addition (0.5%), and fermentation temperature (25 °C) for Golden Peony black tea wine. The black tea wine produced under these conditions with 14.0% vol alcohol has as an orange-red color, full wine and tea flavor, and mild and mellow taste. The sourness of the wine was most affected by fermentation factorsyeast addition, fermentation temperature, and initial sugar level. Alcohols, aldehydes, ketones, and alkanes contributed to most of the volatile components under the influence of yeast addition and fermentation temperature. In contrast, nitrogen oxides, aromatics, and organic sulfides contributed under the influence of the initial sugar level. This study provided a facilitated strategy for obtaining the optimum black tea wine fermentation process through electronic nose and tongue-based techniques. The analysis of wines requires new technologies able to detect various different compounds simultaneously, providing worldwide information about the sample instead of information about specific compounds.

show abstract

Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

“…The rate of sugar uptake by yeast cells has been monitored to be a consequence of the inherent kinetics of the transport process and substrate inhibition. 19 , 21 …”

Section: Resultsmentioning

confidence: 99%

Section: Tea Wine Characteristics During Yeast Additionmentioning

confidence: 99%

See 2 more Smart Citations