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Tsakiris, A, Bekatorou, A, Psarianos, C, Koutinas, AA, Marchant, R and Banat, Ibrahim (2004) Immobilization of yeast on dried raisin berries for use in dry white wine-making. FOOD CHEMISTRY, 87 (1). pp. 11-15. [Journal article]
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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 (15-25degrees). 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. (C) 2003 Elsevier Ltd. All rights reserved.
| Item Type: | Journal article |
|---|---|
| Faculties and Schools: | Faculty of Life and Health Sciences > School of Biomedical Sciences |
| Research Institutes and Groups: | Biomedical Sciences Research Institute Biomedical Sciences Research Institute > Pharmaceutical Science and Practice |
| ID Code: | 2708 |
| Deposited By: | Professor Roger Marchant |
| Deposited On: | 15 Dec 2009 20:35 |
| Last Modified: | 16 May 2012 12:04 |
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