Immobilization of yeast on dried raisin berries for use in dry white wine-making

Food Chemistry

Volumn 87, Issue 1, 2004, Pages 11-15

  Tsakiris, A ^a   Bekatorou, A ^b   Psarianos, C ^b   Koutinas, A A ^b   Marchant, R ^c   Banat, I M ^c  

^a UNIVERSITY OF WEST ATTICA   (Greece)

^b UNIVERSITY OF PATRAS   (Greece)

^c UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Dried raisins; Immobilization; Scanning electron microscopy; Sensory evaluation; Volatile by products; Wine making

Indexed keywords

ACETALDEHYDE; METHANOL;

ACIDITY; ARTICLE; BERRY; BIOCATALYST; ENVIRONMENTAL TEMPERATURE; FOOD QUALITY; FUNGAL STRAIN; IMMOBILIZED CELL; INTERMETHOD COMPARISON; NONHUMAN; SACCHAROMYCES CEREVISIAE; STATISTICAL SIGNIFICANCE; VOLATILIZATION; WINE INDUSTRY; YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 1942478631     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.10.010     Document Type: Article

References (17)

1. Amerine M.A., Roessler E.B. Wines: Their sensory evaluation. 1983;WH Freeman, San Francisco. p. 200.
2. Bakoyianis V., Kanellaki M., Kalliafas A., Koutinas A.A. Low temperature wine-making by immobilized cells on mineral kissiris. Journal of Agricultural and Food Chemistry. 40:1992;1293-1296.
3. Bardi E.P., Bakoyianis V., Koutinas A.A., Kanellaki M. Room temperature and low temperature wine making using yeast immobilized on gluten pellets. Process Biochemistry. 31:1996;425-430.
4. Bardi E., Koutinas A.A. Immobilization of yeast on delignified cellulosic material for room temperature and low-temperature wine making. Journal of Agricultural and Food Chemistry. 42:1994;221-226.
5. Bekatorou A., Sarellas A., Ternan N.G., Mallouchos A., Komaitis M., Koutinas A.A., Kanellaki M. Low-temperature brewing using yeast immobilized on dried figs. Journal of Agricultural and Food Chemistry. 50:2002;7249-7257.
6. Cabezudo M.D., Gorostiza E.F., Herraiz M. Mixed columns made to order in gas chromatography. IV. Isothermal selective separation of alcoholic and acetic fermentation products. Journal of Chromatographic Science. 16:1978;61-67.
7. Colagrande O., Silva A., Fumi M.D. Recent applications of biotechnology in wine production (Review). Biotechnology Progress. 10:1994;2-18.
8. Fumi M.D., Trioli G., Colombi M.G., Colagrande O. Immobilization of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle-fermented sparkling wine production. American Journal of Enology and Viticulture. 39:1988;267-272.
9. Georget D.M.R., Guardo M., Smith A.N.A.C., Waldron K.W. Mechanical and thermal analysis of raisin components. Thermochimica Acta. 294:1997;71-79.
10. Kotoyoshi N., Koki V. Fermentation of white wine from koshu grape using immobilized yeast. Nippon Shokuhin Kogyo Gakkaishi. 34:1987;362-369.
11. Kourkoutas Y., Komaitis M., Koutinas A.A., Kanellaki M. Wine production using yeast immobilized on apple pieces at low and room temperatures. Journal of Agricultural and Food Chemistry. 49:2001;1417-1425.
12. Liu S.Q., Pilone G.J. An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications. International Journal of Food Science and Technology. 35:2000;49-61.
13. Loukatos P., Kiaris M., Ligas I., Bourgos G., Kanellaki M., Komaitis M., Koutinas A.A. Continuous Wine-making by γ-alumina-supported biocatalyst. Quality of the wine and distillates. Applied Biochemistry and Biotechnology. 89:2000;1-13.
14. Mallouchos A., Reppa P., Aggelis G., Koutinas A.A., Kanellaki M., Komaitis M. Grape skins as a natural support for yeast immobilization. Biotechnology Letters. 24:2002;1331-1335.
15. Nakanishi K., Yokotsuka K. Fermentation of white wine from koshu grape using immobilized yeast. Nippon Shokuhin Koguo Gakkaishi. 34:1987;362-369.
16. Van Iersel M.F.M., Meersman E., Swinkels W., Abee T., Rombouts F.M. Continuous production of non-alcohol beer by immobilized yeast at low temperature. Journal of Industrial Microbiology. 14:1995;495-501.
17. Yamauchi Y., Okamoto T., Murayama H., Kajino K., Amikura T., Hiratsu H., Nagara A., Kamiya T., Inoue T. Rapid maturation of beer using an immobilized yeast bioreactor. 1. Heat conversion of alpha-acetolactate. Journal of Biotechnology. 38:1995;101-108.