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Malolactic fermentation in wine with Lactobacillus casei cells immobilized on delignified cellulosic material

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Agouridis, N, Bekatorou, A, Singh - Nee Nigam, Poonam and Kanellaki, M (2005) Malolactic fermentation in wine with Lactobacillus casei cells immobilized on delignified cellulosic material. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53 (7). pp. 2546-2551. [Journal article]

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Abstract

In this work Lactobacillus casei ATCC 393 cells immobilized on delignified cellulosic material (DCM) were used for malolactic fermentation (MLF) of wine. Wine was produced using yeast cells immobilized on DCM at 20 degrees C, and after alcoholic fermentation, MLF at 27 degrees C followed using immobilized L. casei ATCC 393 cells. A total of 11 repeated alcoholic and subsequent MLF batches were performed within a period of 1 month. As the repeated MLF batches proceeded, the MLF activity of the immobilized biocatalyst was reduced. Malic acid degradation was reduced from 80 to 2%, pH was reduced by 0.5-0.1 unit, acetic acid concentrations were slightly reduced or remained stable (0.002 g/L), the higher alcohols 1-propanol, isobutyl alcohol, and amyl alcohol were decreased by 84, 23, and 11%, respectively, and ethyl acetate concentration was increased by similar to 56%. Wine samples were analyzed by GC-MS before and after MLF, revealing some qualitative differences.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Infection and Immunity/Microbiology
ID Code:5468
Deposited By:Dr Poonam Singh - Nee Nigam
Deposited On:21 Dec 2009 10:16
Last Modified:04 Aug 2011 09:48

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