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

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 journal › Article › peer-review

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

Cite this

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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",

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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

JO - Food Chemistry

JF - Food Chemistry

IS - 1

ER -

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

Abstract

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