alexa Modelling of low temperature wine-making, using immobilized cells
Microbiology

Microbiology

Fermentation Technology

Author(s): Ioannis K Kookos, Athanasios A Koutinas

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A new biocatalyst was prepared by immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on whole corn grains. This biocatalyst was used for 30 repeated batch fermentations of glucose and grape musts at various temperatures. The biocatalyst retained its operational stability for a long period and it proved able to produce dry wines of fine clarity, even at extremely low temperatures (5 °C). The produced wines were analyzed for volatile byproducts by GC and GC–MS. The results showed an increase in the number and amount of esters produced when immobilized cells were used. In addition, an increase in the percentages of esters and a decrease in those of alcohols with the decrease of fermentation temperature were observed. Finally a model, appropriate for describing sugar consumption and the simultaneous ethanol formation by immobilized cells, was proposed. The results of this model fit almost perfectly with the experimental data.

This article was published in Food Chemistry and referenced in Fermentation Technology

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