prikaz prve stranice dokumenta Fermentation process optimisation and characterisation of pear fruit wine
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Scientific paper - Conference Proceedings Article (invited lecture)
Fermentation process optimisation and characterisation of pear fruit wine
In: Ružičkini dani : Međunarodni znanstveno-stručni skup 18. Ružičkini dani „Danas znanost - sutra industrija“ : zbornik radova. / Jukić, Ante; Ocelić Bulatović, Vesna; Kučić Grgić, Dajana (Ed.). Zagreb; Osijek: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI); Prehrambeno-tehnološki fakultet Osijek, 2021. pp. 141-148. urn:nbn:hr:109:785127
Velić, Darko; Bušić, Valentina; Husnjak, Bruno; Velić, Natalija; Amidžić Klarić, Daniela

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Ružičkini dani : Međunarodni znanstveno-stručni skup 18. Ružičkini dani „Danas znanost - sutra industrija“ : zbornik radova | Book
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Velić, D., Bušić, V., Husnjak, B., Velić, N. & Amidžić Klarić, D. (2021). Fermentation process optimisation and characterisation of pear fruit wine. In A. Jukić, (Ed.), V. Ocelić Bulatović, (Ed.), D. Kučić Grgić, (Ed.), Ružičkini dani : Međunarodni znanstveno-stručni skup 18. Ružičkini dani „Danas znanost - sutra industrija“ : zbornik radova (pp. 141-148). Zagreb: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI); Osijek: Prehrambeno-tehnološki fakultet Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:785127

Velić, Darko, et al. "Fermentation process optimisation and characterisation of pear fruit wine." Ružičkini dani : Međunarodni znanstveno-stručni skup 18. Ružičkini dani „Danas znanost - sutra industrija“ : zbornik radova, edited by Ante Jukić, edited by Vesna Ocelić Bulatović, edited by Dajana Kučić Grgić, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), Prehrambeno-tehnološki fakultet Osijek, 2021, pp. 141-148. https://urn.nsk.hr/urn:nbn:hr:109:785127

Velić, Darko, Valentina Bušić, Bruno Husnjak, Natalija Velić and Daniela Amidžić Klarić. "Fermentation process optimisation and characterisation of pear fruit wine." In Ružičkini dani : Međunarodni znanstveno-stručni skup 18. Ružičkini dani „Danas znanost - sutra industrija“ : zbornik radova, 141-148. Zagreb: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI); Osijek: Prehrambeno-tehnološki fakultet Osijek, 2021. Accessed 2024 July 12. https://urn.nsk.hr/urn:nbn:hr:109:785127

Velić, D., et al. (2021) 'Fermentation process optimisation and characterisation of pear fruit wine', in Jukić, A. (ed.), Ocelić Bulatović, V. (ed.), Kučić Grgić, D. (ed.), Ružičkini dani : Međunarodni znanstveno-stručni skup 18. Ružičkini dani „Danas znanost - sutra industrija“ : zbornik radova, Zagreb, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI); Prehrambeno-tehnološki fakultet Osijek, Osijek, pp. 141-148. Available at: https://urn.nsk.hr/urn:nbn:hr:109:785127 (Accessed 12 July 2024)

Velić D, Bušić V, Husnjak B, Velić N, Amidžić Klarić D. Fermentation process optimisation and characterisation of pear fruit wine. In: A. Jukić, ed., V. Ocelić Bulatović, ed., D. Kučić Grgić, ed. Ružičkini dani : Međunarodni znanstveno-stručni skup 18. Ružičkini dani „Danas znanost - sutra industrija“ : zbornik radova. Zagreb: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI); Osijek: Prehrambeno-tehnološki fakultet Osijek; 2021. Pp. 141-148. [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:785127

D. Velić, V. Bušić, B. Husnjak, N. Velić and D. Amidžić Klarić, "Fermentation process optimisation and characterisation of pear fruit wine", Ružičkini dani : Međunarodni znanstveno-stručni skup 18. Ružičkini dani „Danas znanost - sutra industrija“ : zbornik radova, A. Jukić, V. Ocelić Bulatović and D. Kučić Grgić, Eds. Zagreb: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI); Osijek: Prehrambeno-tehnološki fakultet Osijek, 2021. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:785127 [Accessed: 12 July 2024]

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Metadata
Title (english)Fermentation process optimisation and characterisation of pear fruit wine
AuthorDarko Velić
AuthorValentina Bušić
AuthorBruno Husnjak
AuthorNatalija Velić
AuthorDaniela Amidžić Klarić
EditorAnte Jukić
EditorVesna Ocelić Bulatović
EditorDajana Kučić Grgić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Author's institutionUniversity of Zagreb
Faculty of Chemical Engineering and Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract (english)
This study aimed to investigate the influence of two commercially available oenological yeasts (Uvaferm BDX and Cross Evolution) on fermentation kinetics, physicochemical properties, and total polyphenols content of organic pear juice with and without the addition of industrial pectolytic enzyme (Lallzym OE) and their respective wines. The alcoholic fermentation (AF) kinetics was monitored on a laboratory-scale (microfermentations), while the controlled fermentation (CF), as well as induced malolactic fermentation (MLF) of pear juice, was carried out on a pilot-scale custom made fermentation system. The pure culture of lactic acid bacteria (LAB) Oenococcus oeni was used for pear wine fermentation with the establishment of temperature optimum for selected LAB type. The results of the study showed that selected yeasts Uvaferm BDX and Cross Evolution could successfully ferment pear juice. The higher specific fermentation rate was achieved using Uvaferm BDX. In samples produced with the addition of the pectolytic enzyme Lallzym OE, a higher specific fermentation rate, as well as a higher total polyphenols content, were observed compared to other pear wine samples. The stimulated MLF led to a decrease of malic acid concentration, which resulted in improved sensory properties of pear wine.
Keywords (english)
Languageenglish
Publication typeScientific paper - Conference Proceedings Article (invited lecture)
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Publication titleRužičkini dani : Međunarodni znanstveno-stručni skup 18. Ružičkini dani „Danas znanost - sutra industrija“ : zbornik radova
Numberingpp. 141-148
e-ISSN2671-0668
URN:NBNurn:nbn:hr:109:785127
Publication2021
ConferenceTitle: 18. Ružičkini dani : Danas znanost - sutra industrija
Title: 18th Ružička Days : Today science - tomorrow industry
Acronym: Ružičkini dani
Location: Vukovar, Croatia
Organizer: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI)
Organizer: Prehrambeno-tehnološki fakultet Osijek
Organizer: European Chemical Society (EuChemS)
Organizer: European Hygienic Engineering & Design Group (EHEDG)
Start date: 2020-09-16
End date: 2020-09-18
Assembly type: Poster
Type of resourceText
PublisherHrvatsko društvo kemijskih inženjera i tehnologa (HDKI)
PublisherPrehrambeno-tehnološki fakultet Osijek
Publishing placeZagreb
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2023-05-11 13:59:12