Low temperature, continuous wine-making by immobilized cells: a comparative study of the effect of temperature on volatile by-products

A comparison study concerning the formation of methanol, ethylacetate, propanol- 1, isobutanol and amyl alcohols (mixture of 2- methylbutanol-1 and 3-methylbutanol-1) in continuous wine-making by gamma-alumina, kissiris and alginates supported biocatalysts is performed in this investigation. The eff...

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Bibliographic Details
Published in:Food biotechnology 1998-01, Vol.12 (3), p.187-207
Main Authors: Bakoyianis, V. (University of Patras, Patras, Greece.), Kanellaki, M, Psarianos, K, Koutinas, A.A
Format: Article
Language:English
Subjects:
ACETATE (ESTER)
ACETATES (ESTERS)
ACETATOS (ESTERES)
ALCOHOL AMILICO
ALCOHOLES
ALCOHOLS
ALCOOL
ALCOOL AMYLIQUE
AMYL ALCOHOL
CALIDAD
COMPOSE DE LA FLAVEUR
COMPOSE VOLATIL
COMPUESTO VOLATIL
COMPUESTOS DEL SABOR
ETANOL
ETHANOL
ETHYLACETATE
FERMENTACION
FERMENTATION
FLAVEUR
FLAVOR
FLAVOUR
FLAVOUR COMPOUNDS
GRAPE MUST
IMMOBILISATION
IMMOBILIZATION
INMOVILIZACION
ISOBUTANOL
METANOL
METHANOL
MOSTO DE UVA
MOUT DE VIN
PROPANOL
QUALITE
QUALITY
SABOR
SACCHAROMYCES CEREVISIAE
TEMPERATURA
TEMPERATURE
VIN
VINIFICACION
VINIFICATION
VINOS
VOLATILE COMPOUNDS
WINEMAKING
WINES
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Summary:A comparison study concerning the formation of methanol, ethylacetate, propanol- 1, isobutanol and amyl alcohols (mixture of 2- methylbutanol-1 and 3-methylbutanol-1) in continuous wine-making by gamma-alumina, kissiris and alginates supported biocatalysts is performed in this investigation. The effect of temperature was also examined. Methanol content was not affected by the support, process and temperature, but the concentrations of the other above compounds were reduced by the reduction of the temperature in all studied supports. The percentage content of ethyl acetate in the total volatile determined plus methanol was higher in the case of immobilized cells than in free cells. Kissiris supported biocatalyst increased this parameter but the other and free cells decreased it. Propanol-l, isobutyl-alcohol and amyl alchols as percentage on total volatiles determined plus methanol were less than those of free cells for all supports and temperatures studied. The effect of the improvement of the formation of volatiles on quality of the wine was examined by a taste test
ISSN:0890-5436
1532-4249
DOI:10.1080/08905439809549952