Low-temperature wine-making using yeast immobilized on pear pieces

P Mallios, Y Kourkoutas, M Iconomopoulou, AA Koutinas, C Psarianos, R Marchant, Ibrahim Banat

Research output: Contribution to journalArticle

30 Citations (Scopus)

Abstract

A biocatalyst was prepared by the immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on pear pieces and tested for grape must fermentation in both batch and continuous conditions. The immobilized yeast cells were stable and active even at low temperatures (<10degreesC). Wine production under batch fermentation at VC was completed within 15 days while at 3degreesC it took 36 days. In continuous fermentation, the bioreactor was operated for 33 days, then stored for 12 days at 10degreesC, and re-run for another 15 days without any diminution of the ethanol productivity. Total acidity of the produced wines remained within the ranges usually observed in dry wines, while volatile acidity was found in rather increased levels. The concentrations of higher alcohols (1-propanol, isobutyl alcohol and amyl alcohols) were relatively low, while ethyl acetate was detected at up to 118 mgl(-1), contributing to the fruity aroma of the wines produced. Preliminary sensory evaluations carried out in the laboratory indicated the fine quality of the produced wines. (C) 2004 Society of Chemical Industry.
LanguageEnglish
Pages1615-1623
JournalJournal of the Science of Food and Agriculture
Volume84
Issue number12
DOIs
Publication statusPublished - Sep 2004

Fingerprint

winemaking
pears
wines
yeasts
continuous fermentation
batch fermentation
alcohols
temperature
acidity
grape must
1-propanol
bioreactors
sensory evaluation
Saccharomyces cerevisiae
ethanol
odors
cells

Cite this

Mallios, P ; Kourkoutas, Y ; Iconomopoulou, M ; Koutinas, AA ; Psarianos, C ; Marchant, R ; Banat, Ibrahim. / Low-temperature wine-making using yeast immobilized on pear pieces. In: Journal of the Science of Food and Agriculture. 2004 ; Vol. 84, No. 12. pp. 1615-1623.
@article{4bffa6ad319147a6a19d6654dcc09c78,
title = "Low-temperature wine-making using yeast immobilized on pear pieces",
abstract = "A biocatalyst was prepared by the immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on pear pieces and tested for grape must fermentation in both batch and continuous conditions. The immobilized yeast cells were stable and active even at low temperatures (<10degreesC). Wine production under batch fermentation at VC was completed within 15 days while at 3degreesC it took 36 days. In continuous fermentation, the bioreactor was operated for 33 days, then stored for 12 days at 10degreesC, and re-run for another 15 days without any diminution of the ethanol productivity. Total acidity of the produced wines remained within the ranges usually observed in dry wines, while volatile acidity was found in rather increased levels. The concentrations of higher alcohols (1-propanol, isobutyl alcohol and amyl alcohols) were relatively low, while ethyl acetate was detected at up to 118 mgl(-1), contributing to the fruity aroma of the wines produced. Preliminary sensory evaluations carried out in the laboratory indicated the fine quality of the produced wines. (C) 2004 Society of Chemical Industry.",
author = "P Mallios and Y Kourkoutas and M Iconomopoulou and AA Koutinas and C Psarianos and R Marchant and Ibrahim Banat",
year = "2004",
month = "9",
doi = "10.1002/jsfa.1848",
language = "English",
volume = "84",
pages = "1615--1623",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
number = "12",

}

Mallios, P, Kourkoutas, Y, Iconomopoulou, M, Koutinas, AA, Psarianos, C, Marchant, R & Banat, I 2004, 'Low-temperature wine-making using yeast immobilized on pear pieces', Journal of the Science of Food and Agriculture, vol. 84, no. 12, pp. 1615-1623. https://doi.org/10.1002/jsfa.1848

Low-temperature wine-making using yeast immobilized on pear pieces. / Mallios, P; Kourkoutas, Y; Iconomopoulou, M; Koutinas, AA; Psarianos, C; Marchant, R; Banat, Ibrahim.

In: Journal of the Science of Food and Agriculture, Vol. 84, No. 12, 09.2004, p. 1615-1623.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Low-temperature wine-making using yeast immobilized on pear pieces

AU - Mallios, P

AU - Kourkoutas, Y

AU - Iconomopoulou, M

AU - Koutinas, AA

AU - Psarianos, C

AU - Marchant, R

AU - Banat, Ibrahim

PY - 2004/9

Y1 - 2004/9

N2 - A biocatalyst was prepared by the immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on pear pieces and tested for grape must fermentation in both batch and continuous conditions. The immobilized yeast cells were stable and active even at low temperatures (<10degreesC). Wine production under batch fermentation at VC was completed within 15 days while at 3degreesC it took 36 days. In continuous fermentation, the bioreactor was operated for 33 days, then stored for 12 days at 10degreesC, and re-run for another 15 days without any diminution of the ethanol productivity. Total acidity of the produced wines remained within the ranges usually observed in dry wines, while volatile acidity was found in rather increased levels. The concentrations of higher alcohols (1-propanol, isobutyl alcohol and amyl alcohols) were relatively low, while ethyl acetate was detected at up to 118 mgl(-1), contributing to the fruity aroma of the wines produced. Preliminary sensory evaluations carried out in the laboratory indicated the fine quality of the produced wines. (C) 2004 Society of Chemical Industry.

AB - A biocatalyst was prepared by the immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on pear pieces and tested for grape must fermentation in both batch and continuous conditions. The immobilized yeast cells were stable and active even at low temperatures (<10degreesC). Wine production under batch fermentation at VC was completed within 15 days while at 3degreesC it took 36 days. In continuous fermentation, the bioreactor was operated for 33 days, then stored for 12 days at 10degreesC, and re-run for another 15 days without any diminution of the ethanol productivity. Total acidity of the produced wines remained within the ranges usually observed in dry wines, while volatile acidity was found in rather increased levels. The concentrations of higher alcohols (1-propanol, isobutyl alcohol and amyl alcohols) were relatively low, while ethyl acetate was detected at up to 118 mgl(-1), contributing to the fruity aroma of the wines produced. Preliminary sensory evaluations carried out in the laboratory indicated the fine quality of the produced wines. (C) 2004 Society of Chemical Industry.

U2 - 10.1002/jsfa.1848

DO - 10.1002/jsfa.1848

M3 - Article

VL - 84

SP - 1615

EP - 1623

JO - Journal of the Science of Food and Agriculture

T2 - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 12

ER -

Mallios P, Kourkoutas Y, Iconomopoulou M, Koutinas AA, Psarianos C, Marchant R et al. Low-temperature wine-making using yeast immobilized on pear pieces. Journal of the Science of Food and Agriculture. 2004 Sep;84(12):1615-1623. https://doi.org/10.1002/jsfa.1848