Title of article
Immobilization of yeast on dried raisin berries for use in dry white wine-making
Author/Authors
Tsakiris، نويسنده , , Athanasios A. and Bekatorou، نويسنده , , A. and Psarianos، نويسنده , , C. and Koutinas، نويسنده , , A.A. and Marchant، نويسنده , , Mark R. and Banat، نويسنده , , I.M.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
5
From page
11
To page
15
Abstract
Cells of a commercial Saccharomyces cerevisiae strain (Uvaferme 299) were immobilized on dried raisin berries (Sultanina variety) to produce an immobilized biocatalyst for use in dry white wine-making. The immobilised biocatalyst was found to be suitable for wine making at ambient temperatures (15–25 °C). The wines produced had low volatile acidities and low methanol and acetaldehyde contents, while volatile by-products showed no statistically significant differences from wines produced by free cells. The immobilized cell system had a good operational stability for more than 4 months. Sensory evaluation revealed differences between wines produced by immobilized and free cells.
Keywords
Dried raisins , Scanning electron microscopy , Wine making , Volatile by-products , sensory evaluation , Immobilization
Journal title
Food Chemistry
Serial Year
2004
Journal title
Food Chemistry
Record number
1951048
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