Continuous wine fermentation using a psychrophilic yeast immobilized on apple cuts at different temperatures

Food Microbiology

Volumn 19, Issue 2-3, 2002, Pages 127-134

  Kourkoutas, Y ^a   Koutinas, A A ^a   Kanellaki, M ^a   Banat, I M ^b   Marchant, R ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

MALUS X DOMESTICA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0036527679     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2001.0468     Document Type: Article

References (17)

1. New alcohol resistant strains of S. cerevisiae species for potable alcohol production using molasses
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3. Low-temperature wine making by immobilized cells on mineral Kissiris
4. Low-temperature wine making by Kissiris-supported biocatalyst: Volatile byproducts
5. Comparative study of Kissiris, γ-Alumina, and calcium alginate as supports of cells for batch and continuous wine-making at low temperatures
6. Yeasts in cider-making
7. Mixed columns made to order in gas chromatography. IV. Isothermal selective separation of alcoholic and acetic fermentation products
8. Wine
9. Continuous wine making by delignified cellulosic materials supported biocatalyst
10. Principles and applications
11. Wine production using yeast immobilized on apple pieces at low and room temperatures
12. Continuous wine making by γ-Alumina-supported biocatalyst
13. Production of higher alcohols, ethyl acetate, acetaldehyde and other compounds by Saccharomyces cerevisiae wine strains isolated from the same region
14. The potential of positively-charged cellulose sponge for malolactic fermentation of wine, using Oenococcus oeni
15. Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells
16. Volatile acidity