Storage of immobilized yeast cells for use in wine-making at ambient temperature

Y Kourkoutas, M Kanellaki, AA Koutinas, Ibrahim Banat, R Marchant

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

A comparative study of the storage and reuse of immobilized yeast cells on apple pieces, kissiris, and gamma-alumina was carried out. The immobilized biocatalysts were allowed to remain in the fermented alcoholic liquid after the end of each fermentation batch for extended periods at 30 degreesC before reactivation in batch fermentation for wine-making. The results showed that the biocatalysts were able to reactivate and ferment after successively increased periods of storage compared to free cell systems both on glucose medium and on grape must. In glucose medium, apple-, kissiris-, and gamma-alumina-supported biocatalysts reactivated after 120, 80, and 83 days, respectively. Possible storage periods for grape must were lower but remained high. Immobilized yeast biocatalyst on apple pieces produced wines with an improved volatiles composition compared to kissiris- and gamma-alumina-supported biocatalysts. There were no significant negative effects on the fermentation activity and volatile byproduct composition.
LanguageEnglish
Pages654-658
JournalJournal of Agricultural and Food Chemistry
Volume51
Issue number3
DOIs
Publication statusPublished - Jan 2003

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winemaking
ambient temperature
aluminum oxide
yeasts
grape must
batch fermentation
apples
cells
storage time
cell free system
glucose
alcohol abuse
byproducts
wines
fermentation
biocatalysts
liquids

Cite this

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title = "Storage of immobilized yeast cells for use in wine-making at ambient temperature",
abstract = "A comparative study of the storage and reuse of immobilized yeast cells on apple pieces, kissiris, and gamma-alumina was carried out. The immobilized biocatalysts were allowed to remain in the fermented alcoholic liquid after the end of each fermentation batch for extended periods at 30 degreesC before reactivation in batch fermentation for wine-making. The results showed that the biocatalysts were able to reactivate and ferment after successively increased periods of storage compared to free cell systems both on glucose medium and on grape must. In glucose medium, apple-, kissiris-, and gamma-alumina-supported biocatalysts reactivated after 120, 80, and 83 days, respectively. Possible storage periods for grape must were lower but remained high. Immobilized yeast biocatalyst on apple pieces produced wines with an improved volatiles composition compared to kissiris- and gamma-alumina-supported biocatalysts. There were no significant negative effects on the fermentation activity and volatile byproduct composition.",
author = "Y Kourkoutas and M Kanellaki and AA Koutinas and Ibrahim Banat and R Marchant",
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Storage of immobilized yeast cells for use in wine-making at ambient temperature. / Kourkoutas, Y; Kanellaki, M; Koutinas, AA; Banat, Ibrahim; Marchant, R.

In: Journal of Agricultural and Food Chemistry, Vol. 51, No. 3, 01.2003, p. 654-658.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Storage of immobilized yeast cells for use in wine-making at ambient temperature

AU - Kourkoutas, Y

AU - Kanellaki, M

AU - Koutinas, AA

AU - Banat, Ibrahim

AU - Marchant, R

PY - 2003/1

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AB - A comparative study of the storage and reuse of immobilized yeast cells on apple pieces, kissiris, and gamma-alumina was carried out. The immobilized biocatalysts were allowed to remain in the fermented alcoholic liquid after the end of each fermentation batch for extended periods at 30 degreesC before reactivation in batch fermentation for wine-making. The results showed that the biocatalysts were able to reactivate and ferment after successively increased periods of storage compared to free cell systems both on glucose medium and on grape must. In glucose medium, apple-, kissiris-, and gamma-alumina-supported biocatalysts reactivated after 120, 80, and 83 days, respectively. Possible storage periods for grape must were lower but remained high. Immobilized yeast biocatalyst on apple pieces produced wines with an improved volatiles composition compared to kissiris- and gamma-alumina-supported biocatalysts. There were no significant negative effects on the fermentation activity and volatile byproduct composition.

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