Wine production by novel yeast biocatalyst prepared by immobilization on watermelon (Citrullus vulgaris) rind pieces and characterization of volatile compounds

Reddy, Lebaka Veeranjaneya; Reddy, Y. Harish Kumar; Reddy, L. Prasanna Anjaneya; Obulam, Vijaya Sarathi Reddy

doi:10.1016/j.procbio.2008.02.020

Cited by 53 publications

(53 citation statements)

References 22 publications

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“…Bortolini et al (2001) obtained an oxidation time for ethanol from kiwi acetic acid of 12 h in a submerged process and 24 h for a generator process. Nanba et al (1985) optimized the fermentation should not exceed 0.2 g/100 mL, and methanol should not be present at levels greater than 0.035 g/100 mL (Fortes et al, 2012;Reddy et al, 2008). These compounds have an inhibitory effect on acetic acid fermentation.…”

Section: Resultsmentioning

confidence: 99%

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Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Spinosa¹,

Júnior²,

Galvan³

et al. 2015

Food Sci. Technol (Campinas)

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Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS  Acetator (Germany) for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v), 0.17% alcohol (w/v), 1.26% (w/v) minerals and 1.78% (w/v) dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L), maleic acid (3 mg/L), trans-aconitic acid (3 mg/L), shikimic + succinic acid (4 mg/L), lactic acid (300 mg/L), formic acid (180 mg/L), oxalic acid (3 mg/L), fumaric acid (3 mg/L) and itaconic acid (1 mg/L).Keywords: submerged fermentation; microfiltration; acetic acid bacteria; vinegar.Practical Application: Vinegar rice produced by a submerged fermentation process from alcoholic fermented rice.

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Section: Resultsmentioning

confidence: 99%

“…With aging, the vinegar becomes softer and more pleasant to taste and smell, due to reactions such as esterification. These esterification reactions remove the acids and alcoholic groups from the medium, providing aromatic esters, and oxidation oxidizes aldehyde groups, conferring ruggedness to the vinegar (Reddy et al, 2008;Adams, 1998).…”

Section: Resultsmentioning

confidence: 99%

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Spinosa¹,

Júnior²,

Galvan³

et al. 2015

Food Sci. Technol (Campinas)

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“…These are the fatty acid and acetate esters that are formed enzymatically during fermentation, the wine [35]. Ethyl acetate is one of the important volatile compounds that present in wine and its presence will give the positive effect on the organoleptic characteristics of the taste of the wine [36,37]. Among the six esters found in mango wine volatiles, ethyl acetate is responsible for pleasant pineapple odor in wine but contribute to defect at concentrations over 200 mg/l [38], which was detected in greater amounts (35.15 ± 0.57 mg/l) in Banginapalli wine than (30.42 ± 1.15 mg/l) in Alphonso wine.…”

Section: Volatile Constituents Of Winementioning

confidence: 99%

Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS

2010

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Volatile aroma compounds are synthesized by wine yeast during wine fermentation. In this study the volatile aroma composition of two varieties of mango wine were determined to differentiate and characterize the wines. The wine was produced from the fruits of two varieties of mango cultivars namely Banginapalli and Alphonso. The volatile compounds formed in mango wine were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). Thirty-two volatile compounds in wines were in lower concentration. Apart from the ethanol (8.5 ± 0.28 and 7.2 ± 0.28% v/v), 1-propanol (54.11 ± 0.33 and 42.32 ± 0.57 mg/l), isobutyl alcohol (102 ± 1.57 and 115.14 ± 2.88 mg/l) and isoamyl alcohol (123 ± 2.88 and 108.40 ± alcohols in the mango wines produced from the fruits of Banginapalli and Alphonso respectively. Ethyl acetate (35 ± 0.57 and 30.42 ± 1.15 mg/l) was the major ester component in both wines produced. Besides, other esters like ethyl octonoate, ethyl hexanoate and ethyl decanoate were also present in the wines. Cyclohexane methanol (1.45 ± 0.11 mg/l) was present only in wine made from Banginapalli was found only in Alphonso wine. The results demonstrate that the wine prepared from Banginapalli variety had better aroma composition and good taste than that from the Alphonso variety.

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“…The determination of immobilised cells on wet mango peel pieces and of free cell concentrations were carried out by the method of Reddy et al (2008) with sterilised Ringer's solution. The immobilisation on the mango peels was confirmed before and after repeated batches by Scanning Electron Microscope (JEOL Model JSM-840A; JEOL USA Inc., Peabody, USA) .…”

Section: Methodsmentioning

confidence: 99%

“…For industrial wine production, the selection of a suitable support for the cell immobilisation is important because a number of factors are known to influence the cell-support interactions such as the nature of support and microbial cell, environmental conditions and hence further research is needed to obtain cells immobilised on a support that is more hygienic, cheap, abundant in nature, and suitable for low temperature fermentation. To satisfy these prerequisites, various natural supports have been proposed for ambient and low-temperature wine making such as fruit pieces like apples, pears, raisin berries (Kourkoutas et al 2001;Mallios et al 2004;Tsakiris et al 2004), potato pieces , cork pieces (Tsakiris et al 2010) water melon rind pieces and sugarcane pieces (Reddy et al 2008. Furthermore, cell immobilisation was applied for the production of a wide variety of fermented beverages such as beer, probiotic milk, and fermented cheese.…”

mentioning

confidence: 99%

Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system

Sadineni¹,

Kondapalli²,

Obulam³

2012

Czech J. Food Sci.

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Varakumar S., Naresh K., Reddy O.V.S. (2012): Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system. Czech J. Food Sci., 30: 557-566.The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. The operational stability of the biocatalyst was good as the ethanol concentrations (76.0-96.0 g/l) and productivities (1.53-3.29 g/l/h) were high, showing the suitability of the biocatalyst for even low temperature winemaking. The concentration of ethyl acetate was not above 40 mg/l in all cases, and higher alcohols were low (< 330 mg/l) in wine with immobilised cells indicating an improvement in the product compared to free cells fermentation. Amyl alcohols were proved to be temperature dependent and decreased with the decrease in temperature (262.48-146.83 and 239.74-184.34 mg/l) in the case of fermentation batches with immobilised and free cells, respectively, from 30°C to 15°C. Sensory evaluation revealed fruity aroma (7.9 ± 0.73), fine taste (7.7 ± 0.24), and the overall improved quality of the wines produced by the immobilised system.

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Wine production by novel yeast biocatalyst prepared by immobilization on watermelon (Citrullus vulgaris) rind pieces and characterization of volatile compounds

Cited by 53 publications

References 22 publications

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS

Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system

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