Apple wine processing with different nitrogen contents

Detalhes bibliográficos
Autor(a) principal: Alberti,Aline
Data de Publicação: 2011
Outros Autores: Vieira,Renato Giovanetti, Drilleau,Jean Françoise, Wosiacki,Gilvan, Nogueira,Alessandro
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300017
Resumo: The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity.
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spelling Apple wine processing with different nitrogen contentsApple juice fermentatedfermentation ratecideryeastThe aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity.Instituto de Tecnologia do Paraná - Tecpar2011-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300017Brazilian Archives of Biology and Technology v.54 n.3 2011reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132011000300017info:eu-repo/semantics/openAccessAlberti,AlineVieira,Renato GiovanettiDrilleau,Jean FrançoiseWosiacki,GilvanNogueira,Alessandroeng2011-06-13T00:00:00Zoai:scielo:S1516-89132011000300017Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2011-06-13T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Apple wine processing with different nitrogen contents
title Apple wine processing with different nitrogen contents
spellingShingle Apple wine processing with different nitrogen contents
Alberti,Aline
Apple juice fermentated
fermentation rate
cider
yeast
title_short Apple wine processing with different nitrogen contents
title_full Apple wine processing with different nitrogen contents
title_fullStr Apple wine processing with different nitrogen contents
title_full_unstemmed Apple wine processing with different nitrogen contents
title_sort Apple wine processing with different nitrogen contents
author Alberti,Aline
author_facet Alberti,Aline
Vieira,Renato Giovanetti
Drilleau,Jean Françoise
Wosiacki,Gilvan
Nogueira,Alessandro
author_role author
author2 Vieira,Renato Giovanetti
Drilleau,Jean Françoise
Wosiacki,Gilvan
Nogueira,Alessandro
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Alberti,Aline
Vieira,Renato Giovanetti
Drilleau,Jean Françoise
Wosiacki,Gilvan
Nogueira,Alessandro
dc.subject.por.fl_str_mv Apple juice fermentated
fermentation rate
cider
yeast
topic Apple juice fermentated
fermentation rate
cider
yeast
description The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity.
publishDate 2011
dc.date.none.fl_str_mv 2011-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300017
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300017
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132011000300017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.54 n.3 2011
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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