%0 Journal Article
%T Fermentaci¨®n alcoh¨®lica de jugo de naranja con S. cerevisiae
%A Ferreyra
%A Mar¨ªa M
%A Schvab
%A Mar¨ªa del C
%A Gerard
%A Liliana M
%A Zapata
%A Luz M
%A Davies
%A Cristina V
%A Hours
%A Roque A
%J Ciencia, docencia y tecnolog£¿-a
%D 2009
%I Scientific Electronic Library Online
%X orange juice was fermented with s. cerevisiae using natural (nj) or pasteurized (pj) juice, at 2 phs (3.5 or 4.0) and at 2 temperatures of fermentation (10 or 20¡ãc) and 2 of aging (10 or 20¡ãc). reducing sugars (rs) and total sugars (ts), amino-n and yeast counts were determined during 4 stages: initial, fermentation, bottling and aging (4 months). sugars and ethanol were determined as well at the end. rs and ts decreased during the fermentation for both musts as well as amino-n, later remaining almost constant. yeast counts were 2¡Á106/ml (nj) and 7¡Á106/ml (pj). fructose (80-90%) and glucose (<20%) were detected after bottling but not sucrose. ethanol reached 60-80 g/l (nj) and 80-85 g/l (pj). sugars and amino-n increased slightly during aging, but ethanol decreased in nj and increased slightly in pj. yeast counts decreased. yeasts metabolized almost all sugars and amino-n during the fermentation for growing; later, during ethanol production there were almost no changes up to bottling, occurring their lysis.
%K alcoholic fermentation
%K orange juice
%K yeasts.
%U http://www.scielo.org.ar/scielo.php?script=sci_abstract&pid=S1851-17162009000200008&lng=en&nrm=iso&tlng=en