High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3

Y Kourkoutas, C McErlean, M Kanellaki, Catherine Hack, Roger Marchant, Ibrahim Banat, AA Koutinas

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Kluyveromyces marxianus IMB3 yeast cells were immobilized on delignified cellulosic material, apple, and quince separately. Both immobilized and free cells were used in high-temperature wine making, and their fermented grape must contained 3 to 4% alcohol. Semisweet wines were produced by the addition of potable alcohol to the fermented must. Preliminary sensory evaluation of the produced semisweet wines showed good flavor and aroma. The final product contained extremely low levels of higher and amyl alcohols while ethyl acetate was at levels usually present in wines. The ferment produced may be blended with other products to improve their quality.
LanguageEnglish
Pages25-35
JournalApplied Biochemistry and Biotechnology
Volume112
Issue number1
Publication statusPublished - Jan 2004

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Kluyveromyces marxianus
winemaking
wines
alcohols
yeasts
cellulosic materials
grape must
quinces
temperature
sensory evaluation
flavor
apples
odors
cells

Cite this

Kourkoutas, Y ; McErlean, C ; Kanellaki, M ; Hack, Catherine ; Marchant, Roger ; Banat, Ibrahim ; Koutinas, AA. / High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3. In: Applied Biochemistry and Biotechnology. 2004 ; Vol. 112, No. 1. pp. 25-35.
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Kourkoutas, Y, McErlean, C, Kanellaki, M, Hack, C, Marchant, R, Banat, I & Koutinas, AA 2004, 'High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3', Applied Biochemistry and Biotechnology, vol. 112, no. 1, pp. 25-35.

High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3. / Kourkoutas, Y; McErlean, C; Kanellaki, M; Hack, Catherine; Marchant, Roger; Banat, Ibrahim; Koutinas, AA.

In: Applied Biochemistry and Biotechnology, Vol. 112, No. 1, 01.2004, p. 25-35.

Research output: Contribution to journalArticle

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AU - Kourkoutas, Y

AU - McErlean, C

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AU - Hack, Catherine

AU - Marchant, Roger

AU - Banat, Ibrahim

AU - Koutinas, AA

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AB - Kluyveromyces marxianus IMB3 yeast cells were immobilized on delignified cellulosic material, apple, and quince separately. Both immobilized and free cells were used in high-temperature wine making, and their fermented grape must contained 3 to 4% alcohol. Semisweet wines were produced by the addition of potable alcohol to the fermented must. Preliminary sensory evaluation of the produced semisweet wines showed good flavor and aroma. The final product contained extremely low levels of higher and amyl alcohols while ethyl acetate was at levels usually present in wines. The ferment produced may be blended with other products to improve their quality.

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