Wine production using free and immobilized kefir culture on natural supports

Food Chemistry

Volumn 272, Issue , 2019, Pages 39-48

  Nikolaou, Anastasios ^a   Tsakiris, Argyrios ^b   Kanellaki, Maria ^c   Bezirtzoglou, Eugenia ^a   Akrida Demertzi, Konstantoula ^d   Kourkoutas, Yiannis ^a  

^a DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

^b UNIVERSITY OF WEST ATTICA   (Greece)

^c UNIVERSITY OF PATRAS   (Greece)

^d UNIVERSITY OF IOANNINA   (Greece)

Author keywords

1 Hexanol (PubChem CID: 8103); 2 Methyl 1 propanol (PubChem CID: 6560); 2 Phenylethanol (PubChem CID: 6054); Acetaldehyde (PubChem CID: 177); Acetic acid (PubChem CID: 176); Apple; Delignified cellulosic material; Ethanol (PubChem CID: 702); Ethyl acetate (PubChem CID: 8857); Grape skins; Kefir culture; L Malic acid (PubChem CID: 222656); Lactic acid (PubChem CID: 612); Methanol (PubChem CID: 887); Sensory evaluation; Volatiles; Wine

Indexed keywords

ACETIC ACID; BREWERIES; ETHANOL; FERMENTATION; LACTIC ACID; PH; SENSORY ANALYSIS; SYSTEM STABILITY;

APPLE; DELIGNIFIED CELLULOSIC MATERIAL; GRAPE SKIN; PUBCHEM; VOLATILES;

WINE;

ACETIC ACID; ALCOHOL; KEFIR; MALIC ACID; VINEGAR; MALIC ACID DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ACIDITY; ARTICLE; CONTROLLED STUDY; FERMENTATION; NONHUMAN; REPEATED BATCH FERMENTATION; TEMPERATURE; WINE; ANALYSIS; BIODIVERSITY; BIOREACTOR; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING; IMMOBILIZED CELL; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; SOLID PHASE MICROEXTRACTION; YEAST;

BIODIVERSITY; BIOREACTORS; CELLS, IMMOBILIZED; ETHANOL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; KEFIR; MALATES; SOLID PHASE MICROEXTRACTION; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS; WINE; YEASTS;

EID: 85051373592     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.08.015     Document Type: Article

References (32)

1. Agouridis, N., Kopsahelis, N., Plessas, S., Koutinas, A.A., Kanellaki, M., Oenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wine. Bioresource Technology 99:18 (2008), 9017–9020.
2. Cliff, M.A., Pickering, G.J., Determination of odour detection thresholds for acetic acid and ethyl acetate in ice wine. Journal of Wine Research 17:1 (2006), 45–52.
3. Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., Settanni, L., Characterization of kefir-like beverages produced from vegetable juices. LWT – Food Science and Technology 66 (2016), 572–581.
4. eCFD-Electronic Code of Federal Regulations. The Standards of Identity: Title 27, Chapter 1, Subchapter A, Part 4, Subpart C, Section 4.21(a.iv). (2018). https://www.ecfr.gov/cgi-bin/text-idx?c=ecfr;sid=79589a2ef2d093ed0b73152fc7935f1b;rgn=div5;view=text;node=27%3A1.0.1.1.2;idno=27;cc=ecfr#se27.1.4_121 Accessed 15 February 2018.
5. Etievant, X.P., Wine. Maarse, H., (eds.) Volatile compounds in foods and beverages, 1991, Marcel Dekker Inc, New York, 483–533.
6. Garofalo, C., Osimani, A., Milanović V., Aquilanti, L., De Filippis, F., Stellato, G., Clementi, F., Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Microbiology 49 (2015), 123–133.
7. Genisheva, Z., Mussatto, S.I., Oliveira, J.M., Teixeira, J.A., Malolactic fermentation of wines with immobilised lactic acid bacteria – Influence of concentration, type of support material and storage conditions. Food Chemistry 138:2 (2013), 1510–1514.
8. Hough, J.S., The biotechnology of malting and brewing. 1996, Cambridge University Press.
9. Jackson, R.S., Wine science: Principles and applications. 4th ed., 2014, Academic Press Inc, San Diego.
10. Kandylis, P., Dimitrellou, D., Lymnaiou, P., Koutinas, A.A., Freeze-dried Saccharomyces cerevisiae cells immobilized on potato pieces for low-temperature winemaking. Applied Biochemistry and Biotechnology 173:3 (2014), 716–730.
11. Kandylis, P., Drouza, C., Bekatorou, A., Koutinas, A.A., Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells. Bioresource Technology 101:19 (2010), 7484–7491.
12. Kandylis, P., Goula, A., Koutinas, A.A., Corn starch gel for yeast cell entrapment. A view for catalysis of wine fermentation. Journal of Agricultural and Food Chemistry 56:24 (2008), 12037–12045.
13. Kesmen, Z., Kacmaz, N., Determination of lactic microflora of kefir grains and kefir beverage by using culture-dependent and culture-independent methods. Journal of Food Science 76:5 (2011), M276–M283.
14. Kourkoutas, Y., Bekatorou, A., Banat, I.M., Marchant, R., Koutinas, A.A., Immobilization technologies and support materials suitable in alcohol beverages production: A review. Food Microbiology 21:4 (2004), 377–397.
15. Kourkoutas, Y., Douma, M., Koutinas, A.A., Kanellaki, M., Banat, I.M., Marchant, R., Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures. Process Biochemistry 39:2 (2003), 143–148.
16. 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 49:3 (2001), 1417–1425.
17. Leite, A.M., Mayo, B., Rachid, C.T., Peixoto, R.S., Silva, J.T., Paschoalin, V.M., Delgado, S., Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis. Food Microbiology 31:2 (2012), 215–221.
18. Lu, Y., Chua, J.-Y., Huang, D., Lee, P.-R., Liu, S.-Q., Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni. Applied Microbiology and Biotechnology 100:20 (2016), 8877–8888.
19. Mallios, P., Kourkoutas, Y., Iconomopoulou, M., Koutinas, A.A., Psarianos, C., Marchant, R., Banat, I.M., Low-temperature wine-making using yeast immobilized on pear pieces. Journal of the Science of Food and Agriculture 84:12 (2004), 1615–1623.
20. Mallouchos, A., Reppa, P., Aggelis, G., Kanellaki, M., Koutinas, A.A., Komaitis, M., Grape skins as a natural support for yeast immobilization. Biotechnology Letters 24:16 (2002), 1331–1335.
21. Miranda-Lopez, R., Libbey, L.M., Watson, B.T., McDaniel, M.R., Odor analysis of pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme). Journal of Food Science 57:4 (1992), 985–993.
22. Moreno-Arribas, M.V., Polo, M.C., Wine chemistry and biochemistry. 2009, Springer-Verlag, New York (Chapters 7 & 8D).
23. Nedovic, V.A., Durieuxb, A., Van Nedervelde, L., Rosseels, P., Vandegans, J., Plaisant, A.M., Simon, J.P., Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells. Enzyme and Microbial Technology 26:9 (2000), 834–839.
24. Nikolaou, A., Galanis, A., Kanellaki, M., Tassou, C., Akrida-Demertzi, K., Kourkoutas, Y., Assessment of free and immobilized kefir culture in simultaneous alcoholic and malolactic cider fermentations. LWT – Food Science and Technology 76 (2017), 67–78.
25. Nurgel, C., Pickering, G.J., Inglis, D.L., Sensory and chemical characteristics of Canadian ice wines. Journal of the Science of Food and Agriculture 84:13 (2004), 1675–1684.
26. Randazzo, W., Corona, O., Guarcello, R., Francesca, N., Germanà M.A., Erten, H., Settanni, L., Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms. Food Microbiology 54 (2016), 40–51.
27. Riberau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D., Hanbook of Enology Vol 2. 2nd ed., 2006, Wiley Inc., Chichester, UK (Chapters 1 & 6).
28. Servetas, I., Berbegal, C., Camacho, N., Bekatorou, A., Ferrer, S., Nigam, P., Koutinas, A.A., Saccharomyces cerevisiae and Oenococcus oeni immobilized in different layers of a cellulose/starch gel composite for simultaneous alcoholic and malolactic wine fermentations. Process Biochemistry 48:9 (2013), 1279–1284.
29. Tsakiris, A., Kallithraka, S., Kourkoutas, Y., Grape brandy production, composition and sensory evaluation. Journal of the Science of Food and Agriculture 94:3 (2014), 404–414.
30. Tsakiris, A., Kourkoutas, Y., Dourtoglou, V.G., Koutinas, A.A., Psarianos, C., Kanellaki, M., Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products. Journal of the Science of Food and Agriculture 86:4 (2006), 539–543.
31. Tsaousi, K., Velli, A., Akarepis, F., Bosnea, L., Drouza, C., Koutinas, A., Bekatorou, A., Low-temperature winemaking by thermally dried immobilized yeast on delignified brewer's spent grains. Food Technology and Biotechnology 49:3 (2011), 379–384.
32. Zoecklein, W.B., Fugelsang, C.K., Gump, H.B., Nury, S.F., Wine analysis and production. 1995, Chapman and Hall Inc, New York.