Comparative Study of Kissiris, γ-Alumina, and Calcium Alginate as Supports of Cells for Batch and Continuous Wine-Making at Low Temperatures

Kissiris, γ-alumina, and calcium alginate were the supports for immobilization of a cryotolerant and alcohol-resistant strain of Saccharomyces cerevisiae species. Continuous wine-making with immobilized cells on each above support was performed at ambient and low temperatures. To evaluate the result...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1997-12, Vol.45 (12), p.4884-4888
Main Authors: Bakoyianis, V, Koutinas, A. A, Agelopoulos, K, Kanellaki, M
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biotechnology
COLD
Fermented food industries
Food industries
FRIO
FROID
Fundamental and applied biological sciences. Psychology
IMMOBILISATION
IMMOBILIZATION
Immobilization of organelles and whole cells
Immobilization techniques
INMOVILIZACION
Methods. Procedures. Technologies
SACCHAROMYCES CEREVISIAE
VINIFICACION
VINIFICATION
WINEMAKING
Wines and vinegars
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Summary:Kissiris, γ-alumina, and calcium alginate were the supports for immobilization of a cryotolerant and alcohol-resistant strain of Saccharomyces cerevisiae species. Continuous wine-making with immobilized cells on each above support was performed at ambient and low temperatures. To evaluate the results of continuous wine-making with immobilized cells, batch fermentations were performed using immobilized and free cells separately, in the same range of temperatures. Fourfold higher ethanol productivities at room temperature and 10-fold higher productivities at low temperatures were obtained by continuous wine-making, in comparison to batch fermentations performed with free cells. Specifically, at 7 °C, ethanol productivities achieved by continuous wine making were 16.7, 13.8, and 23.2 g L-1 day-1 and by batch wine-making were 4.5, 5.1, and 5.6 g L-1 day-1, respectively, for kissiris, γ-alumina, and calcium alginate. For free cells ethanol productivity was 1.5 g L-1 day-1 at 7 °C. The three continuous systems were operated continuously for 80 days without any infection and diminution of the ethanol productivity. Also, the wines were produced with low total and volatile acidities. Keywords: Alcoholic fermentation; wine; continuous; batch; immobilized cells; Saccharomyces cerevisiae; psychrotolerant strain
ISSN:0021-8561
1520-5118
DOI:10.1021/jf970192q