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 > Pharmaceutical Science and Practice
|Deposited By:||Professor Roger Marchant|
|Deposited On:||15 Dec 2009 20:35|
|Last Modified:||16 May 2012 11:04|
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