Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst

Food and Bioprocess Technology

Volumn 4, Issue 1, 2011, Pages 142-148

  Reddy, Lebaka Veeranjaneya ^a   Reddy, Lebaka Prasannanjaneya ^b   Wee, Young Jung ^c   Reddy, Obulam Vijaya Sarathi ^d  

^a YOGI VEMANA UNIVERSITY   (India)

^b OSMANIA UNIVERSITY   (India)

^c Yeungnam University   (South Korea)

^d SRI VENKATESWARA UNIVERSITY   (India)

Author keywords

Fermentation; Immobilized yeast; Sensory evaluation; Sugarcane; Winemaking

Indexed keywords

BIOCATALYSTS; CELL IMMOBILIZATION; CELLS; FERMENTATION; IONIZATION OF GASES; METABOLISM; METHANOL; PROPANOL; SCANNING ELECTRON MICROSCOPY; SENSORY ANALYSIS; SUGAR CANE; VOLATILE ORGANIC COMPOUNDS; WINE;

2-METHYL-1-BUTANOL; ETHANOL PRODUCTIVITY; GAS CHROMATOGRAPH-FLAME IONIZATION DETECTORS; IMMOBILIZATION PROCESS; IMMOBILIZED YEASTS; SACCHARUM OFFICINARUM; VOLATILE COMPOUNDS; WINEMAKING;

YEAST;

SACCHAROMYCES CEREVISIAE; SACCHARUM OFFICINARUM;

EID: 78650679152     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0321-9     Document Type: Article

References (23)

1. Antony, J. C. (1984). Malt beverages and malt brewing materials: gas chromatographic determination of ethanol in beer. Journal of Association of Official Analytical Chemists, 67, 192-193.
2. Bakoyianis, V., Kana, K., Kaliafas, A., & Koutinas, A. A. (1993). Low-temperature wine making by Kissiris-supported biocatalyst: volatile byproducts. Journal of Agriculture and Food Chemistry, 41, 465-468.
3. Bardi, E., & Koutinas, A. A. (1994). Immobilization of yeast on delignified cellulosic material for room temperature and low-temperature wine making. Journal of Agriculture and Food Chemistry, 42, 221-226.
4. Bardi, E. P., Bakoyianis, V., Koutinas, A. A., & Kanellaki, M. (1996). Room temperature and low temperature wine making using yeast immobilized on gluten pellets. Process Biochemistry, 31, 425-430.
5. De Pina, G. C., & Hogg, A. T. (1999). Microbial and chemical changes during the spontaneous ensilage of grape pomace. Journal of Applied Microbiology, 86, 777-784.
6. Divies, C., Cachon, R., Cavin, J.-F., & Prevost, H. (1994). Theme 4: immobilized cell technology in wine production. Critical Reviews in Biotechnology, 14, 135-153.
7. Etiévant, P. X. (1991). Wine. In H. Maarse (Ed.), Volatile compounds in foods and beverages (pp. 483-546). Boca Raton: CRC.
8. Jouenne, T., Baonato, H., Mignot, L., & Junter, G. A. (1992). Cell immobilization in composite agar layer microporous membrane structures: growth kinetics of gel-entrapped cultures and cell leakage limitation by microporous membrane. Applied Microbiology and Biotechnology, 38, 478-481.
9. Kourkoutas, Y., Komaitis, M., Koutinas, A. A., & Kanellaki, M. (2001). Wine production using yeast immobilized on apple pieces at low and room temperatures. Journal of Agriculture and Food Chemistry, 49, 1417-1425.
10. Kourkoutas, Y., Komaitis, M., Koutinas, A. A., Kaliafas, A., Kanellaki, M., Marchant, R., et al. (2003). Wine production using yeast immobilized on quince biocatalyst at temperatures between 30° and 0°C. Food Chemistry, 82, 353-360.
11. Liang, L., Zhang, Y. P., Zhang, L., Zhu, M. J., Liang, S. Z., & Huang, Y. N. (2008). Study of sugarcane pieces as yeast supports for ethanol production from sugarcane juice and molasses. Journal of Industrial Microbiology and Biotechnology, 35, 1605-1613.
12. Longo, E., Velazques, J. B., Sieiro, C., Cansado, J., Calo, P., & Villa, T. G. (1992). Production of higher alcohols, ethyl acetate, acetaldehyde and other compounds by 14 Saccharomyces cerevisiae wine strains isolated from the same region (Salnés, N. W. Spain). World Journal of Microbiology and Biotechnology, 8, 539-543.
13. Loukatos, P., Kiaris, M., Ligas, I., Bourgos, G., Kanellaki, M., Komaitis, M., et al. (2000). Continuous wine making by γ-alumina-supported biocatalyst. Applied Biochemistry and Biotechnology, 34, 1-14.
14. 2. Food and Bioprocess Technology, 1(1), 174-181.
15. Mallouchos, A., Komaitis, M., Koutinas, A., & Kanellaki, M. (2003). Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products. Food Chemistry, 80, 109-113.
16. Melzoch, K., Rychtera, M., & Habova, V. (1994). Effects of immobilization upon the properties and behaviour of Saccharomyces cerevisiae cells. Journal of Biotechnology, 32, 59-65.
17. Reddy, L. V. A., Reddy, Y. H. K., & Reddy, O. V. S. (2006). Wine production by guava piece immobilized yeast from Indian cultivar grapes and its volatile composition. Biotechnology, 5(4), 449-454.
18. Reddy, L. V. A., Reddy, Y. H. K., Reddy, L. P. A., & Reddy, O. V. S. (2008). Wine production by novel yeast biocatalyst prepared by immobilization on watermelon (Citrullus vulgaris) rind pieces and characterization of volatile compounds. Process Biochemistry, 43(7), 748-752.
19. Shaffer, P. A., & Somogyi, M. (1995). Glucose in sugar and syrups (micro method) AOAC official method. Journal of Association of Official Analytical Chemists, 11, 959-960.
20. Silton, O. C., & Gaddy, J. L. (1980). Ethanol production in an immobilized cell reactor. Biotechnology and Bioengineering, 22, 1735-1748.
21. Spettoli, P., Bottacin, A., Nuti, M. P., & Zamorani, A. (1982). Immobilization of Leuconostoc oenos in calcium alginate gels and its application to wine technology. American Journal of Enology and Viticulture, 33, 1-5.
22. Vasconcelos, J. N., Lopes, C. E., & Frana, F. P. (2004). Continuous ethanol production using yeast immobilized on sugar-cane stalks. Brazilian Journal of Chemical Engineering, 3(21), 357-365.
23. Food and Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division. http://faostat. fao. org/site.