Immobilization technologies and support materials suitable in alcohol beverages production: a review

Y Kourkoutas, A Bekatorou, Ibrahim Banat, Roger Marchant, AA Koutinas

Research output: Contribution to journalArticle

429 Citations (Scopus)

Abstract

Various supports and immobilization techniques have been proposed and tested for application in wine-making, cider-making, brewing. distillates, potable alcohol and novel beverages production. Immobilization applications suitable for use by these alcohol-elated industries are described together with an evaluation of their potential future impact, which is also highlighted and assessed. Topics in process engineering including immobilized cell bioreactor configurations and the scale-up potential of the various immobilization supports and techniques are also discussed. (C) 2003 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)377-397
JournalFood Microbiology
Volume21
Issue number4
DOIs
Publication statusPublished - Aug 2004

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