Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures

Y Kourkoutas, M Douma, AA Koutinas, M Kanellaki, Ibrahim Banat, R Marchant

Research output: Contribution to journalArticlepeer-review

33 Citations (Scopus)


Quince-supported biocatalyst, prepared by the immobilization of an alcohol resistant psychrophilic yeast Saccharomyces cerevisiae AXAZ-1 on quince pieces, was suitable for room and low-temperature continuous winemaking. Continuous fermentation was carried out for 46 days without diminution of wine and ethanol productivity (up to 750 and 71 g/l, respectively) which at 5 degreesC was equal to that usually obtained by traditional fermentation at 22-25 degreesC. The total and volatile acidities were similar to those in dry wines. Methanol, ethyl acetate propanol-1, isobutanol and amyl alcohols (2-methylbutanol-1 and 3-methylbutanol-1) were monitored. The concentrations of ethyl acetate, amyl alcohols and methanol were < 100 mg/l in all cases, indicating an improvement in the product. Preliminary sensory tests established the fruity aroma, fine taste and the overall improved quality of the produced wines. (C) 2002 Elsevier Science Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)143-148
JournalProcess Biochemistry
Issue number2
Publication statusPublished (in print/issue) - Oct 2003


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