ArticleScientific reports2022
Study on the technology of brewing red raspberry wine by using new immobilized yeast technology.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Integrated Transcriptomic and Metabolomic Analysis Reveals Nitrogen-Mediated Delay of Premature Leaf Senescence in Red Raspberry Leaves.Plants (Basel, Switzerland) · 2025Article
- Metabolic and Antioxidant Variations in "Regina" Raspberries: A Comparative Analysis of Early and Late Harvests.Plants (Basel, Switzerland) · 2025Article
- Evaluation of the Protein Profile of aFoods (Basel, Switzerland) · 2024Article
- Filamentous fungal pellets as versatile platforms for cell immobilization: developments to date and future perspectives.Microbial cell factories · 2024Review
- Chemical composition, pharmacological activity and development strategies ofChinese herbal medicines · 2024Review
- Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation.Microorganisms · 2023Review
- Untapped potential of non-conventional rubus species: bioactivity, nutrition, and livelihood opportunities.Plant methods · 2023Review
- Yeast cell vacuum infusion into fungal pellets as a novel cell encapsulation methodology.Applied microbiology and biotechnology · 2023Article
- Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach.World journal of microbiology & biotechnology · 2023Article
- Effects of Different Brewing Technologies on Polyphenols and Aroma Components of Black Chokeberry Wine.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors.
Funding
Abstract
The aim of the present study was to establish a new process for brewing red raspberry wine with immobilized yeast and improve the value of red raspberry. Using the spore filaments of P. chrysogenum as a carrier to co-culture with yeast to obtain immobilized yeast. And the preparation method of immobilized yeast was optimized by single-factor experiment and orthogonal experiments. And the red raspberry wine was brewed in these conditions. The result shows that the optimal preparation conditions for the immobilized yeast of P. chrysogenum were 5 g/L gluconic acid, 5 g/L yeast extract, and the addition amount of P. chrysogenum spores 1 × 10
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