Psychrotolerant Saccharomyces cerevisiae strains after an adaptation treatment for low temperature wine making

Process Biochemistry

Volumn 31, Issue 7, 1996, Pages 639-643

  Argiriou, T ^a   Kaliafas, A ^a   Psarianos, K ^a   Kanellaki, M ^a   Voliotis, S ^a   Koutinas, A A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL;

ALCOHOL METABOLISM; ARTICLE; FERMENTATION; FUNGUS IDENTIFICATION; GREECE; LOW TEMPERATURE PROCEDURES; SACCHAROMYCES CEREVISIAE; SPECIES DIFFERENTIATION; STRAIN DIFFERENCE; TEMPERATURE MEASUREMENT; WINE;

FUNGI; SACCHAROMYCES CEREVISIAE;

EID: 0030498353     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(96)00016-7     Document Type: Article

References (17)

1. 1. Bakoyianis, V., Kana, K., Kaliafas, A. & Koutinas, A. A., Low-temperature wine making by kissiris-supported biocatalyst: volatile by-products. J. Agric. Food Chem., 41 (1992) 465-8.
2. 2. Bakoyianis, V., Formation of volatile by-products in the continuous wine making by immobilized cells on mineral kissiris, γ-alumina and calcium alginates and an application in industrial scale pilot plant of a fermentation in the presence of kissiris. Doctoral Dissertation, University of Patras, Patras, Greece, 1995, pp. 140-50.
3. 3. Nadesa, R., Production of higher alcohols during alcoholic fermentation of must. Prehrambeno-Technol. Rev., 17 (1979) 173-8.
4. 4. Giolfi, G., Castino, M. & Distefano, R., Studies on the metabolic response of various fermentative yeast species in single must temperatures between 10°C and 40°C. Riv. Vitic. Enol., 38 (1985) 447-70.
5. 5. Mauricio, J. C., Moreno, J., Medina, M. & Ortega, J., Fermentation of Pedro Ximenez musts at various temperatures and different degrees of ripeness. Belg. J. Food Chem. Biotechnol., 41 (3) (1986) 71-6.
6. 6. Ruzic, N., Effects of temperature on yeast activity and chemical composition of wines. Zbomik Radova, 22 (1991) 35-44.
7. 7. Gardner, N., Rodrigue, N. & Hampagne, C. P., Combined effects of sulfites, temperature and agitation time on production of glycerol in grape juice by Saccharomyces cerevisiae. Appl. Environ. Microbiol., 59 (1993) 2022-8.
8. 8. Kishimoto, M., Fermentation characteristics of hydrid between the cryophilic wine yeast Saccharomyces bayanus and the mesophilic wine yeast Saccharomyces cerevisiae. J. Ferment. Bioeng., 77 (1994) 432-5.
9. 9. Bakoyianis, V., Kanellaki, M., Kaliafas, A. A. & Koutinas, A. A., Low temperature wine making by immobilized cells on mineral kissiris. J. Agric. Food Chem., 40 (1992) 1293-6.
10. 10. Bardi, E. P. & Koutinas, A. A., Immobilization of yeast on delignified cellulosic material for room temperature and low-temperature wine making. J. Agric. Food Chem., 42 (1994) 221-6.
11. 11. Bardi, E. P., Bakoyianis, V., Koutinas, A. A. & Kanellaki, M., Immobilization of yeast on gluten for room temperature and low-temperature wine making. Process Biochem., 31 (1996) 425-30.
12. 12. Argiriou, T., Kaliafas, A., Psarianos, C., Kana, K., Kanellaki, M. & Koutinas, A. A., New alcohol resistant strains of Saccharomyces cerevisiae species for potable alcohol production using molasses. Appl. Biochem. Biotechnol., 36 (1992) 153-61.
13. 13. Hantula, J., Kurki, A., Vuoriranta, P. & Bamford, D. H., Rapid classification of bacterial strains by SDS-polyacrylamide gel electrophoresis: population dynamics of the dominant dispersed phase bacteria of activated sludge. Appl. Microbiol. Biotechnol., 34 (1991) 551-5.
14. 14. Nikolova, P. & Ward, O. P., Production of L-phenylacetyl carbinol by biotransformation product and by-product formation and activities of the key enzymes in wild-type and ADH isoenzyme mutants of Saccharomyces cerevisiae. Biotechnol. Bioeng., 38 (1991) 493-8.
15. 15. Giolfi, G., Acetaldehyde formation in relation to yeast nitrogen nutrition during alcoholic fermentation. Riv. Vitic. Enol., 36 (1983) 431.
16. 16. Thomas, D. S., Hossack, J. A. & Rose, A. H., Plasma membrane lipid composition and ethanol tolerance in Saccharomyces cerevisiae. Arch. Microb., 117 (1978) 239-45.
17. 17. Egan, H., Kirk, R. S. & Sawyer, R., Pearson's Chemical Analysis of Foods, 8th ed. Churchill Livingstone, Edinburgh, 1981, pp. 150-3.