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Influence of ethanol fermentation parameters on the concentration of volatile compounds and their profile

2015/19/B/NZ9/01352

Keywords

Descriptors

  • NZ9_7: Naukowe podstawy żywienia i badania żywności
  • NZ9_13: Inne zagadnienia pokrewne

Panel

NZ9 – Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution

Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie, Wydział Technologii Żywności

Voivodeship: małopolskie

Other projects carried out by the institution »

Principal investigator (from the host institution)

dr hab. Tomasz Tarko

Number of co-investigators in the project: 6

Call

OPUS 10 – announced on 2015-09-15

Amount awarded
421 100 PLN
Project start date
2016-06-15
Project end date
2021-01-14
Project duration
55 months (the same as in the proposal)
Project status
Project settled

Project description

Download the project description in a pdf file

Note — project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Equipment purchased [PL]

  1. Chłodziarko-zamrażarka. Cost: 3 000 PLN
  2. Autosampler do chromatografu gazowego. Cost: 80 000 PLN
  3. Prasa hydrauliczna. Cost: 4 500 PLN

Information in the final report

Publication in academic press/journals (9)

  1. Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines

    Authors:
    Satora P., Semik-Szczurak D., Tarko T., Bułdys A.
    Academic press:
    Journal of Food Science (year: 2018, volume: 83(2), pages: 424-431), Publisher: Wiley
    Status:
    Published
    DOI:
    10.1111/1750-3841.14042 – link to the publication

  2. The effect of apple cultivars and yeast strains on selected quality parameters and antioxidant activity of fermented apple beverages

    Authors:
    Tomasz Tarko, Magdalena Kostrz, Aleksandra Duda-Chodak, Dorota Semik-Szczurak, Paweł Sroka, Tomasz Senczyszyn
    Academic press:
    CYTA – JOURNAL OF FOOD (year: 2018, volume: 16(1), pages: 892-900), Publisher: Taylor & Francis
    Status:
    Published
    DOI:
    10.1080/19476337.2018.1503616 – link to the publication

  3. The impact of oxygen at various stages of vinification on the chemical composition and the antioxidant and sensory properties of white and red wines

    Authors:
    Tomasz Tarko, Aleksandra Duda-Chodak, Pawel Sroka, Malgorzata Siuta
    Academic press:
    International Journal of Food Science (year: 2020, volume: ID 7902974, pages: ID 7902974 (11 stron)), Publisher: Hindawi
    Status:
    Published
    DOI:
    10.1155/2020/7902974 – link to the publication

  4. Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies

    Authors:
    Magdalena Januszek, Paweł Satora, Łukasz Wajda, Tomasz Tarko
    Academic press:
    Molecules (year: 2020, volume: 25, pages: 3127 (21 stron)), Publisher: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules25143127 – link to the publication

  5. The Quality of Ciders Depends on the Must Supplementation with Mineral Salts

    Authors:
    Tomasz Tarko, Magdalena Januszek, Aneta Pater, Paweł Sroka, Aleksandra Duda-Chodak
    Academic press:
    Molecules (year: 2020, volume: 25, pages: 3640 (17 stron)), Publisher: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules25163640 – link to the publication

  6. How keeving determines oenological parameters and concentration of volatile compounds in ciders?

    Authors:
    Tomasz Tarko, Magdalena Januszek , Aleksandra Duda-Chodak , Paweł Sroka
    Academic press:
    Journal of Food Composition and Analysis (year: 2021, volume: 100, 103897, pages: 46028), Publisher: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.jfca.2021.103897 – link to the publication

  7. Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars

    Authors:
    Magdalena Januszek, Paweł Satora, Tomasz Tarko
    Academic press:
    Biomolecules (year: 2020, volume: 10, pages: 853 (16 stron)), Publisher: MDPI
    Status:
    Published
    DOI:
    10.3390/biom10060853 – link to the publication

  8. Effct of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds

    Authors:
    Tomasz Tarko, Aleksandra Duda-Chodak, Paweł Sroka, Magdalena Januszek
    Academic press:
    Biomolecules (year: 2020, volume: 10, pages: 890 (12 stron)), Publisher: MDPI
    Status:
    Published
    DOI:
    10.3390/biom10060890 – link to the publication

  9. The influence of cultivar of apple-tree and yeasts used for fermentation on the concentration of volatile compounds in ciders and their sensory properties

    Authors:
    Tomasz Tarko, Paweł Sroka, Aleksandra Duda-Chodak, Magdalena Januszek
    Academic press:
    Journal of Food and Nutrition Research (year: 2019, volume: 58, pages: 370-381), Publisher: VÚP Food Research Institute NAFC, Bratislava, Slovakia
    Status:
    Published

Articles in post-conference publications (12)

  1. Rola i znaczenie tlenu w winiarstwie

    Authors:
    Tarko T., Duda-Chodak A., Siuta M.
    Conference:
    Żywność a składniki bioaktywne (year: 2018, pages: 34), Publisher: Wydawnictwo PTTŻ Kraków
    Date:
    conference 24-25.09.2018
    Status:
    Published

  2. The influence of keeving on the quality parameters of fermented apple beverages

    Authors:
    Tomasz Tarko, Aleksandra Duda-Chodak, Magdalena Januszek, Paweł Sroka, Małgorzata Siuta
    Conference:
    3rd EuroSciCon Conference on Food Technology (year: 2019, pages: 40), Publisher: Journal of Food, Nutrition and Population Health
    Date:
    conference 2019-04-22-24
    Status:
    Published

  3. Wpływ wybranych procesów technologicznych na parametry fizykochemiczne moszczy i win jabłkowych

    Authors:
    Semik-Szczurak D., Tarko T.
    Conference:
    XXII Sesja Sekcji Młodej Kadry Naukowej Polskiego Towarzystwa Technologów Żywności (year: 2017, pages: 79-82), Publisher: Szczeciński Oddział PTTŻ
    Date:
    conference 18-19.05.2017
    Status:
    Published

  4. The impact of apple varieties and yeast strain on the profile of volatile compounds and terpenes in wines

    Authors:
    Tarko T., Duda-Chodak A., Sroka P., Kostrz M., Semik-Szczurak D.
    Conference:
    International Conference on Raw Materials to Processed Foods (year: 2018, pages: 147), Publisher: -
    Date:
    conference 11-13.04.2018
    Status:
    Published

  5. Wpływ mikronatleniania na dynamikę fermentacji I podstawowe parametry fizyko-chemiczne napojów jabłkowych fermentowanych z udziałem drożdży gorzelniczych, winiarskich, cydrowych oraz dzikich

    Authors:
    Małgorzata Siuta, Tomasz Tarko
    Conference:
    Ogólnopolska Konferencja Naukowa Nutricib, Żywność i Żywienie – przegląd i badania (year: 2019, pages: 43-44), Publisher: Fundacja na rzecz promocji nauki i rozwoju TYGIEL
    Date:
    conference 43624
    Status:
    Published

  6. The effect of microoxidation on the oenological parameters of ciders

    Authors:
    Magdalena januszek, Tomasz Tarko, Aleksandra Duda-Chodak. Paweł Sroka
    Conference:
    3rd Fruit & Vegetable Processing Symposium (year: 2020, pages: 17), Publisher: Wydawnictwo 3rd F&V Processing conference
    Date:
    conference 24-24.11.2020
    Status:
    Published

  7. Dobór odmiany jabłek do produkcji win jabłkowych

    Authors:
    Kostrz M., Satora P.
    Conference:
    XXII Sesja Sekcji Młodej Kadry Naukowej Polskiego Towarzystwa Technologów Żywności (year: 2017, pages: 44-46), Publisher: Szczeciński Oddział PTTŻ
    Date:
    conference 18-19.05.2017
    Status:
    Published

  8. The impact of strain of fermentation dynamics and physico-chemical parameters of ciders

    Authors:
    Tarko T., Duda-Chodak A., Sroka P., Semik-Szczurak D., Kostrz M.
    Conference:
    EuroFoodChem XIX (year: 2017, pages: 161), Publisher: Hungarian Chemical Society
    Date:
    conference 4-6.10.2017
    Status:
    Published

  9. Przydatność wybranych odmian jabłek i szczepów drożdży do produkcji cydrów

    Authors:
    Tarko T., Duda-Chodak A., Kania N., Semik-Szczurak D.
    Conference:
    XLIII Sesja Naukowa Komitetu Nauk o Żywności i Żywieniu PAN – Żywność dla przyszłości (year: 2017, pages: 50), Publisher: Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu
    Date:
    conference 4-5.07.2017
    Status:
    Published

  10. The influence of keeving on the profile of volatile compounds and terpenes in fermented apple beverages

    Authors:
    Tomasz Tarko, Aleksandra Duda-Chodak, Paweł Sroka, Magdalena Januszek
    Conference:
    XX EuroFoodChem Conference (year: 2019, pages: Pr_P09), Publisher: Sociedade Portuguesa de Química
    Date:
    conference 2019-06-17-19
    Status:
    Published

  11. The effect of microoxidation on the profile of volatile compounds in ciders

    Authors:
    Tomasz Tarko, Aleksandra Duda-Chodak, Paweł Sroka, Magdalena Januszek
    Conference:
    3rd Fruit & Vegetable Processing Symposium (year: 2020, pages: 24), Publisher: Wydawnictwo 3rd F&V Processing conference
    Date:
    conference 24-25.11.2020
    Status:
    Published

  12. Kinetics of the formation of selected volatiles during the fermentation of apple must with mixed cultures of different Saccharomyces strains

    Authors:
    Paweł Satora, Tomasz Tarko, Magdalena Januszek
    Conference:
    3rd Fruit & Vegetable Processing Symposium (year: 2020, pages: 22), Publisher: Wydawnictwo 3rd F&V Processing conference
    Date:
    conference 24-25.11.2020
    Status:
    Published

Book publications / chapters in book publications (2)

  1. WPŁYW WYBRANYCH ZABIEGÓW NA WYDAJNOŚĆ TŁOCZENIA I PARAMETRY JAKOŚCIOWE MOSZCZÓW JABŁKOWYCH

    Authors:
    Tomasz Tarko, Aleksandra Duda-Chodak, Anna Łoboda
    Book:
    Składniki bioaktywne surowców i produktów roślinnych (year: 2018, volume: -, pages: 123-131), Publisher: Oddział Małopolski Polskiego Towarzystwa Technologów Żywności
    Status:
    Published

  2. Analiza związków lotnych. Nowoczesne metody

    Authors:
    Magdalena Kostrz, Tomasz Tarko, Urszula Błaszczyk
    Book:
    Postępy w technologii browarniczej i słodowniczej/Advances in brewing and malting technology (year: 2018, volume: -, pages: 283-319), Publisher: Wydawnictwo Ogólnopolskie Stowarzyszenie Wspierania Inicjatyw NAUKA-PRZEMYSŁ
    Status:
    Published

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