Preprint Article Version 1 NOT YET PEER-REVIEWED

Modeling and Kinetics of Bioconversion and Chemical Properties (Wine and Vinegar) from Banana Pulp By-Products

  1. Agrarian Science Center, Department of Science and Technology Food, State University of Londrina (UEL), Rodovia Celso Garcia Cid (PR 445), Km 380, Londrina 86057-970, Brazil
  2. Master of Science and Technology of Milk, North University of Paraná (UNOPAR), Rua Marselha, 183 - Parque Residencial João Piza, Londrina 86041-140, Brazil
Version 1 : Received: 1 December 2016 / Approved: 1 December 2016 / Online: 1 December 2016 (10:47:37 CET)

How to cite: Tanaka, C.; Ruzon, F.; Miranda, L.; Galvan, D.; Spinosa, W.; Castro-Goméz, R. Modeling and Kinetics of Bioconversion and Chemical Properties (Wine and Vinegar) from Banana Pulp By-Products. Preprints 2016, 2016120007 (doi: 10.20944/preprints201612.0007.v1). Tanaka, C.; Ruzon, F.; Miranda, L.; Galvan, D.; Spinosa, W.; Castro-Goméz, R. Modeling and Kinetics of Bioconversion and Chemical Properties (Wine and Vinegar) from Banana Pulp By-Products. Preprints 2016, 2016120007 (doi: 10.20944/preprints201612.0007.v1).

Abstract

The alcoholic fermentation process with agitation/static, followed by the acetic fermentation submerged in banana was evaluated. Kinetics parameters of alcoholic fermentation for the maximum ethanol/glycerol metabolites in agitated process was 29 and 27 h, and in static 47 and 45 h, respectively. For acetic fermentation, the kinetics parameters were medium time of 39.9 h, acetic acid yield of 53.1% and acetic acid productivity of 0.216 g/Lh. Wines from agitated/static process presented 5.73 and 6.81% (v/v) of alcohol content, respectively. Wine obtained by the static process presented higher concentrations of volatile compounds. The vinegar showed 49.2 g/L of acetic acid and the esters concentrations were higher than in wine. The wine and vinegar minerals were consistent with amount observed in the pulp, with an increase in sulphur concentration after alcoholic fermentation and decrease after acetic fermentation. Products showed chemical and composition of sensory and nutritional interest.

Subject Areas

acetic fermentation; alcoholic fermentation; submerged process; volatile compounds; acetic bacteria

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