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Immobilization of yeast on dried raisin berries for use in dry white wine-making

Tsakiris, A, Bekatorou, A, Psarianos, C, Koutinas, AA, Marchant, R and Banat, Ibrahim (2004) Immobilization of yeast on dried raisin berries for use in dry white wine-making. FOOD CHEMISTRY, 87 (1). pp. 11-15. [Journal article]

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Cells of a commercial Saccharomyces cerevisiae strain (Uvaferme 299) were immobilized on dried raisin berries (Sultanina variety) to produce an immobilized biocatalyst for use in dry white wine-making. The immobilised biocatalyst was found to be suitable for wine making at ambient temperatures (15-25degrees). The wines produced had low volatile acidities and low methanol and acetaldehyde contents. while volatile by-products showed no statistically significant differences from wines produced by free cells. The immobilized cell system had a good operational stability for more than 4 months. Sensory evaluation revealed differences between wines produced by immobilized and free cells. (C) 2003 Elsevier Ltd. All rights reserved.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Pharmacy & Pharmaceutical Sciences
ID Code:2708
Deposited By: Professor Roger Marchant
Deposited On:15 Dec 2009 20:35
Last Modified:16 May 2012 11:04

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