ONLINE MONITORING OF VOLATILE COMPOUNDS IN HONEY FERMENTATION

Authors
PONS MN SCHUTZE S
Citation
Mn. Pons et S. Schutze, ONLINE MONITORING OF VOLATILE COMPOUNDS IN HONEY FERMENTATION, Journal of fermentation and bioengineering, 78(6), 1994, pp. 450-454
Citations number
18
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology
Journal title
Journal of fermentation and bioengineering → ACNP
ISSN journal
0922338X
Volume
78
Issue
6
Year of publication
1994
Pages
450 - 454
Database
ISI
SICI code
0922-338X(1994)78:6<450:OMOVCI>2.0.ZU;2-T
Abstract
The kinetics of volatile compounds (ethanol, acetaldehyde and fusel al cohols) formed during honey fermentation by Saccharomyces cerevisiae w ere monitored using a gas membrane sensor connected to a gas chromatog raph. The effects of the addition of different nitrogen sources, as we ll as supplementation by substances usually used in honey wine and hon ey beer making, such as fruit juices, cane molasses or pollen were inv estigated.