Hydrogen sulfide (H2S) is the main volatile sulfur compound produced by Saccharomycescerevisiae during alcoholic fermentation and its overproduction leads to poor wine sensory profiles. Several factors modulate H2S production winemakers researchers require an easy quantitative tool quantify their impact. In this work, we developed a new sensitive method for evaluation of total using metal trap ...

Brewing industry is one of the most progressive and dynamically developing areas food beverage in world. In Kazakhstan brewing currently developed segment market. recent years, production capacities have been increasing, range products has expanding, craft developing. Non-alcoholic beer becoming more popular. The technology carried out two ways - it dealcoholization finished drink, or a change ...

Champs Bourcin black grape originated from Aquitaine, France and planted in Sapa, Lao cai provice, exhibited high total acidity (11.72 g/L). After 9 days of alcoholic fermentation at 25C using Saccharomyces cerevisiae UP3OY5 strain, the ethanol concentration of wine was 11.5% v/v, however the sharp sour taste of wine has been found. The malolactic fermentation (MLF) was carried out by Oenococcu...

An electronic nose (E-nose) coupled to gas chromatography was tested to monitor alcoholic fermentation by Saccharomyces cerevisiae ICV-K1 and Saccharomyces cerevisiae T306, two strains well-known for their use in oenology. The biomass and ethanol concentrations and conductance changes were measured during cultivations and allowed to observe the standard growth phases for both yeast strains. The...

The very important problems concerning fermentation kinetics have only recently received some attention (Calam et al., 1951; Gaden, 1955a, b, 1956; Borzani, 1957; Kosin, 1957). In the particular case of continuous alcoholic fermentation, a great number of papers have been published (Alzola, 1940, 1945; Bilford et al., 1942; Owen, 1948; Asai et al., 1952, 1953; Mariller et al., 1952; Borzani, 19...