ISHS Acta Horticulturae 474: III International Symposium on Olive Growing
COMPOSITION OF BRINES FROM OLIVE FERMENTATIONS WITH SPECIFIC LACTIC STARTERS |
| Authors: | S. Souza, L. Gomes, L. Catulo, F. Leitão, C. Peres, L. Vilas-Boas |
| Keywords: | olive process, fermentation |
| DOI: | 10.17660/ActaHortic.1999.474.152 |
| Abstract:
Fruits of two Portuguese cultivars were processed according to the Sevillian Style with brines previously inoculated with isolated lactic starters. Samples of brines were collected along the fermentation process and their chemical composition studied by various analytical methods; the same techniques were used in the analysis of olive fruits obtained at the end of the process. The results of chemical analysis are discussed and the changes in the chemical composition (organic compounds obtained by chromatography) are compared with values of pH, total free acidity, total reducing sugars, total phenolic compounds. These assays were compared with control runs carried out with natural fermentation. | |
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