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.
|Publication status||Published - Aug 2004|
Tsakiris, A., Bekatorou, A., Psarianos, C., Koutinas, AA., Marchant, R., & Banat, I. (2004). Immobilization of yeast on dried raisin berries for use in dry white wine-making. Food Chemistry, 87(1), 11-15.