Storage of Immobilized Yeast Cells for Use in Wine-Making at Ambient Temperature
- 1 January 2003
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 51 (3), 654-658
- https://doi.org/10.1021/jf0208839
Abstract
A comparative study of the storage and reuse of immobilized yeast cells on apple pieces, kissiris, and γ-alumina was carried out. The immobilized biocatalysts were allowed to remain in the fermented alcoholic liquid after the end of each fermentation batch for extended periods at 30 °C before reactivation in batch fermentation for wine-making. The results showed that the biocatalysts were able to reactivate and ferment after successively increased periods of storage compared to free cell systems both on glucose medium and on grape must. In glucose medium, apple-, kissiris-, and γ-alumina-supported biocatalysts reactivated after 120, 80, and 83 days, respectively. Possible storage periods for grape must were lower but remained high. Immobilized yeast biocatalyst on apple pieces produced wines with an improved volatiles composition compared to kissiris- and γ-alumina-supported biocatalysts. There were no significant negative effects on the fermentation activity and volatile byproduct composition. Keywords: Preservation; immobilized cells; wine-making; yeast biocatalystKeywords
This publication has 13 references indexed in Scilit:
- Continuous wine fermentation using a psychrophilic yeast immobilized on apple cuts at different temperaturesFood Microbiology, 2002
- Volatile by-products formed in low-temperature wine-making using immobilized yeast cellsProcess Biochemistry, 1997
- Room temperature and low temperature wine making using yeast immobilized on gluten pelletsProcess Biochemistry, 1996
- Kissiris-Supported Yeast Cells: High Biocatalytic Stability and Productivity Improvement by Successive Preservations at 0 °CJournal of Agricultural and Food Chemistry, 1996
- Immobilization of yeast on delignified cellulosic material for room temperature and low-temperature wine makingJournal of Agricultural and Food Chemistry, 1994
- Low-temperature continuous wine making by kissiris-supported biocatalyst: Volatile byproductsJournal of Agricultural and Food Chemistry, 1993
- Low-temperature wine making by immobilized cells on mineral kissirisJournal of Agricultural and Food Chemistry, 1992
- Alcohol Production from Raisin Extracts: Volatile By productsJournal of Food Science, 1988
- Production of white table wine from Koshu grape using immobilized yeast.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1987
- Volatiles in home‐brewed beers and winesJournal of the Science of Food and Agriculture, 1974