Immobilization of yeast on dried raisin berries for use in dry white wine-making

A Tsakiris, A Bekatorou, C Psarianos, AA Koutinas, R Marchant, Ibrahim Banat

Research output: Contribution to journalArticlepeer-review

36 Citations (Scopus)


Cells of a commercial Saccharomyces cerevisiae strain (Uvaferme 299) were immobilized on dried raisin berries (Sultanina variety) to produce an immobilized biocatalyst for use in dry white wine-making. The immobilised biocatalyst was found to be suitable for wine making at ambient temperatures (15-25degrees). The wines produced had low volatile acidities and low methanol and acetaldehyde contents. while volatile by-products showed no statistically significant differences from wines produced by free cells. The immobilized cell system had a good operational stability for more than 4 months. Sensory evaluation revealed differences between wines produced by immobilized and free cells. (C) 2003 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)11-15
JournalFood Chemistry
Issue number1
Publication statusPublished (in print/issue) - Aug 2004


Dive into the research topics of 'Immobilization of yeast on dried raisin berries for use in dry white wine-making'. Together they form a unique fingerprint.

Cite this