Abstract
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 language | English |
|---|---|
| Pages (from-to) | 11-15 |
| Journal | Food Chemistry |
| Volume | 87 |
| Issue number | 1 |
| Publication status | Published (in print/issue) - Aug 2004 |