Low temperature and ambient temperature wine making using freeze dried immobilized cells on gluten pellets

Process Biochemistry

Volumn 37, Issue 7, 2002, Pages 707-717

  Iconomopoulou, M ^a   Psarianos, K ^a   Kanellaki, M ^a   Koutinas, A A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

Author keywords

Freeze dried; Gluten pellets; Immobilization; Low temperature; Wine making

Indexed keywords

ACETIC ACID ETHYL ESTER; GLUTEN; PENTANOL; VOLATILE AGENT;

ACIDITY; ARTICLE; BATCH FERMENTATION; BIOCATALYST; DENSITY; ENVIRONMENTAL TEMPERATURE; FREEZE DRYING; GRAPE; IMMOBILIZED CELL; KINETICS; LOW TEMPERATURE; WINE;

VITIS SP.;

EID: 0036148578     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(01)00266-7     Document Type: Article

References (12)

1. Application of biotechnology in the food industry. I. Brewing of white wine by a bioreactor
2. Fermentation of white wine from Koshu grape using immobilized yeast
3. Preliminary assessment on the use of immobilized yeast cells in sodium alginate for sparkling wine processes
4. Immobilization of yeast on delignified cellulosic material for room temperature and low temperature wine making
5. Room temperature and low temperature wine making using yeast immobilized cells on gluten pellets
6. Effect of yeast adsorption on the functional activity of the yeast cells and composition of wine
7. Low temperature wine making by immobilized cells on mineral kissiris
8. Volatile by-products formed in low temperature wine making by immobilized yeast cells
9. New alcohol resistant strains of S. Cerevisiae species for potable alcohol production using molasses