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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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| Published in: | Food biotechnology 1998-01, Vol.12 (3), p.187-207 |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c397t-93fe1006293c5746495622744084451d7094dfbe7ef0a14b8fe391a0cb5407cb3 |
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| cites | cdi_FETCH-LOGICAL-c397t-93fe1006293c5746495622744084451d7094dfbe7ef0a14b8fe391a0cb5407cb3 |
| container_end_page | 207 |
| container_issue | 3 |
| container_start_page | 187 |
| container_title | Food biotechnology |
| container_volume | 12 |
| creator | Bakoyianis, V. (University of Patras, Patras, Greece.) Kanellaki, M Psarianos, K Koutinas, A.A |
| description | 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 |
| doi_str_mv | 10.1080/08905439809549952 |
| format | article |
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(University of Patras, Patras, Greece.) ; Kanellaki, M ; Psarianos, K ; Koutinas, A.A</creator><creatorcontrib>Bakoyianis, V. (University of Patras, Patras, Greece.) ; Kanellaki, M ; Psarianos, K ; Koutinas, A.A</creatorcontrib><description>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</description><identifier>ISSN: 0890-5436</identifier><identifier>EISSN: 1532-4249</identifier><identifier>DOI: 10.1080/08905439809549952</identifier><language>eng</language><publisher>Taylor & Francis Group</publisher><subject>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</subject><ispartof>Food biotechnology, 1998-01, Vol.12 (3), p.187-207</ispartof><rights>Copyright Taylor & Francis Group, LLC 1998</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c397t-93fe1006293c5746495622744084451d7094dfbe7ef0a14b8fe391a0cb5407cb3</citedby><cites>FETCH-LOGICAL-c397t-93fe1006293c5746495622744084451d7094dfbe7ef0a14b8fe391a0cb5407cb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Bakoyianis, V. (University of Patras, Patras, Greece.)</creatorcontrib><creatorcontrib>Kanellaki, M</creatorcontrib><creatorcontrib>Psarianos, K</creatorcontrib><creatorcontrib>Koutinas, A.A</creatorcontrib><title>Low temperature, continuous wine-making by immobilized cells: a comparative study of the effect of temperature on volatile by-products</title><title>Food biotechnology</title><description>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</description><subject>ACETATE (ESTER)</subject><subject>ACETATES (ESTERS)</subject><subject>ACETATOS (ESTERES)</subject><subject>ALCOHOL AMILICO</subject><subject>ALCOHOLES</subject><subject>ALCOHOLS</subject><subject>ALCOOL</subject><subject>ALCOOL AMYLIQUE</subject><subject>AMYL ALCOHOL</subject><subject>CALIDAD</subject><subject>COMPOSE DE LA FLAVEUR</subject><subject>COMPOSE VOLATIL</subject><subject>COMPUESTO VOLATIL</subject><subject>COMPUESTOS DEL SABOR</subject><subject>ETANOL</subject><subject>ETHANOL</subject><subject>ETHYLACETATE</subject><subject>FERMENTACION</subject><subject>FERMENTATION</subject><subject>FLAVEUR</subject><subject>FLAVOR</subject><subject>FLAVOUR</subject><subject>FLAVOUR COMPOUNDS</subject><subject>GRAPE MUST</subject><subject>IMMOBILISATION</subject><subject>IMMOBILIZATION</subject><subject>INMOVILIZACION</subject><subject>ISOBUTANOL</subject><subject>METANOL</subject><subject>METHANOL</subject><subject>MOSTO DE UVA</subject><subject>MOUT DE VIN</subject><subject>PROPANOL</subject><subject>QUALITE</subject><subject>QUALITY</subject><subject>SABOR</subject><subject>SACCHAROMYCES CEREVISIAE</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>VIN</subject><subject>VINIFICACION</subject><subject>VINIFICATION</subject><subject>VINOS</subject><subject>VOLATILE COMPOUNDS</subject><subject>WINEMAKING</subject><subject>WINES</subject><issn>0890-5436</issn><issn>1532-4249</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNqFkcFu1DAURa0KpA6FD-gCyStWpDzHThwjNqhqKdJILKBry3GeW0MSD7bT6fABfDceBqmLSmVlWT7nWu8-Qk4ZnDHo4B10ChrBVQeqEUo19RFZsYbXlaiFekZW-_eqAO0xeZHSdwCou65dkd_rsKUZpw1Gk5eIb6kNc_bzEpZEt37GajI__HxD-x310xR6P_pfOFCL45jeU1PwaWOK6--QprwMOxoczbdI0Tm0-e_tIZ6Gmd6FseAjlshqE8Ow2JxekufOjAlf_TtPyPXlxbfzq2r95dPn84_rynIlc6W4QwbQ1orbRopWqKataykEdEI0bJCgxOB6lOjAMNF3DrliBmzfCJC25yfkzSG3fPxzwZT15NN-FjNjmVgzybpSDRSQHUAbQ0oRnd5EP5m40wz0vnH9qPHifDg4fnYhTmYb4jjobHZjiC6a2fqk-VO6_K_-yNL5Phfz9cF0JmhzEwt4_ZUppcqapeD8D5lTo8c</recordid><startdate>19980101</startdate><enddate>19980101</enddate><creator>Bakoyianis, V. (University of Patras, Patras, Greece.)</creator><creator>Kanellaki, M</creator><creator>Psarianos, K</creator><creator>Koutinas, A.A</creator><general>Taylor & Francis Group</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>19980101</creationdate><title>Low temperature, continuous wine-making by immobilized cells: a comparative study of the effect of temperature on volatile by-products</title><author>Bakoyianis, V. (University of Patras, Patras, Greece.) ; Kanellaki, M ; Psarianos, K ; Koutinas, A.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-93fe1006293c5746495622744084451d7094dfbe7ef0a14b8fe391a0cb5407cb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>ACETATE (ESTER)</topic><topic>ACETATES (ESTERS)</topic><topic>ACETATOS (ESTERES)</topic><topic>ALCOHOL AMILICO</topic><topic>ALCOHOLES</topic><topic>ALCOHOLS</topic><topic>ALCOOL</topic><topic>ALCOOL AMYLIQUE</topic><topic>AMYL ALCOHOL</topic><topic>CALIDAD</topic><topic>COMPOSE DE LA FLAVEUR</topic><topic>COMPOSE VOLATIL</topic><topic>COMPUESTO VOLATIL</topic><topic>COMPUESTOS DEL SABOR</topic><topic>ETANOL</topic><topic>ETHANOL</topic><topic>ETHYLACETATE</topic><topic>FERMENTACION</topic><topic>FERMENTATION</topic><topic>FLAVEUR</topic><topic>FLAVOR</topic><topic>FLAVOUR</topic><topic>FLAVOUR COMPOUNDS</topic><topic>GRAPE MUST</topic><topic>IMMOBILISATION</topic><topic>IMMOBILIZATION</topic><topic>INMOVILIZACION</topic><topic>ISOBUTANOL</topic><topic>METANOL</topic><topic>METHANOL</topic><topic>MOSTO DE UVA</topic><topic>MOUT DE VIN</topic><topic>PROPANOL</topic><topic>QUALITE</topic><topic>QUALITY</topic><topic>SABOR</topic><topic>SACCHAROMYCES CEREVISIAE</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>VIN</topic><topic>VINIFICACION</topic><topic>VINIFICATION</topic><topic>VINOS</topic><topic>VOLATILE COMPOUNDS</topic><topic>WINEMAKING</topic><topic>WINES</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bakoyianis, V. (University of Patras, Patras, Greece.)</creatorcontrib><creatorcontrib>Kanellaki, M</creatorcontrib><creatorcontrib>Psarianos, K</creatorcontrib><creatorcontrib>Koutinas, A.A</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food biotechnology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bakoyianis, V. (University of Patras, Patras, Greece.)</au><au>Kanellaki, M</au><au>Psarianos, K</au><au>Koutinas, A.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Low temperature, continuous wine-making by immobilized cells: a comparative study of the effect of temperature on volatile by-products</atitle><jtitle>Food biotechnology</jtitle><date>1998-01-01</date><risdate>1998</risdate><volume>12</volume><issue>3</issue><spage>187</spage><epage>207</epage><pages>187-207</pages><issn>0890-5436</issn><eissn>1532-4249</eissn><abstract>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</abstract><pub>Taylor & Francis Group</pub><doi>10.1080/08905439809549952</doi><tpages>21</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0890-5436 |
| ispartof | Food biotechnology, 1998-01, Vol.12 (3), p.187-207 |
| issn | 0890-5436 1532-4249 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_17180020 |
| source | Taylor and Francis Science and Technology Collection |
| 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 |
| title | Low temperature, continuous wine-making by immobilized cells: a comparative study of the effect of temperature on volatile by-products |
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