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 journalArticle

32 Citations (Scopus)

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.
LanguageEnglish
Pages11-15
JournalFood Chemistry
Volume87
Issue number1
Publication statusPublished - Aug 2004

Fingerprint

raisins
white wines
winemaking
small fruits
wines
yeasts
immobilized cells
acetaldehyde
cells
byproducts
sensory evaluation
acidity
Saccharomyces cerevisiae
ambient temperature
methanol
biocatalysts

Cite this

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. 87(1), 11-15.
Tsakiris, A ; Bekatorou, A ; Psarianos, C ; Koutinas, AA ; Marchant, R ; Banat, Ibrahim. / Immobilization of yeast on dried raisin berries for use in dry white wine-making. 2004 ; Vol. 87, No. 1. pp. 11-15.
@article{54a8e7e48a51462aab279d4ce47f8497,
title = "Immobilization of yeast on dried raisin berries for use in dry white wine-making",
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.",
author = "A Tsakiris and A Bekatorou and C Psarianos and AA Koutinas and R Marchant and Ibrahim Banat",
year = "2004",
month = "8",
language = "English",
volume = "87",
pages = "11--15",
number = "1",

}

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', vol. 87, no. 1, pp. 11-15.

Immobilization of yeast on dried raisin berries for use in dry white wine-making. / Tsakiris, A; Bekatorou, A; Psarianos, C; Koutinas, AA; Marchant, R; Banat, Ibrahim.

Vol. 87, No. 1, 08.2004, p. 11-15.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Immobilization of yeast on dried raisin berries for use in dry white wine-making

AU - Tsakiris, A

AU - Bekatorou, A

AU - Psarianos, C

AU - Koutinas, AA

AU - Marchant, R

AU - Banat, Ibrahim

PY - 2004/8

Y1 - 2004/8

N2 - 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.

AB - 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.

M3 - Article

VL - 87

SP - 11

EP - 15

IS - 1

ER -

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