Storage of Immobilized Yeast Cells for Use in Wine-Making at Ambient Temperature
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- 作者：Yiannis Kourkoutas ; Maria Kanellaki ; Athanasios A. Koutinas ; Ibrahim M Banat ; and Roger Marchant
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：January 29, 2003
- 年：2003
- 卷：51
- 期：3
- 页码：654 - 658
- 全文大小：39K
- 年卷期：v.51,no.3(January 29, 2003)
- ISSN：1520-5118
文摘
A comparative study of the storage and reuse of immobilized yeast cells on apple pieces, kissiris,and 
-alumina was carried out. The immobilized biocatalysts were allowed to remain in the fermentedalcoholic liquid after the end of each fermentation batch for extended periods at 30 
C beforereactivation in batch fermentation for wine-making. The results showed that the biocatalysts wereable to reactivate and ferment after successively increased periods of storage compared to free cellsystems both on glucose medium and on grape must. In glucose medium, apple-, kissiris-, and-alumina-supported biocatalysts reactivated after 120, 80, and 83 days, respectively. Possible storageperiods for grape must were lower but remained high. Immobilized yeast biocatalyst on apple piecesproduced wines with an improved volatiles composition compared to kissiris- and -alumina-supportedbiocatalysts. There were no significant negative effects on the fermentation activity and volatilebyproduct composition.Keywords: Preservation; immobilized cells; wine-making; yeast biocatalyst
-alumina was carried out. The immobilized biocatalysts were allowed to remain in the fermentedalcoholic liquid after the end of each fermentation batch for extended periods at 30 C beforereactivation in batch fermentation for wine-making. The results showed that the biocatalysts wereable to reactivate and ferment after successively increased periods of storage compared to free cellsystems both on glucose medium and on grape must. In glucose medium, apple-, kissiris-, and-alumina-supported biocatalysts reactivated after 120, 80, and 83 days, respectively. Possible storageperiods for grape must were lower but remained high. Immobilized yeast biocatalyst on apple piecesproduced wines with an improved volatiles composition compared to kissiris- and -alumina-supportedbiocatalysts. There were no significant negative effects on the fermentation activity and volatilebyproduct composition.Keywords: Preservation; immobilized cells; wine-making; yeast biocatalyst