Ulster University Logo

Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures

Kourkoutas, Y, Douma, M, Koutinas, AA, Kanellaki, M, Banat, Ibrahim and Marchant, R (2003) Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures. PROCESS BIOCHEMISTRY, 39 (2). pp. 143-148. [Journal article]

Full text not available from this repository.


Quince-supported biocatalyst, prepared by the immobilization of an alcohol resistant psychrophilic yeast Saccharomyces cerevisiae AXAZ-1 on quince pieces, was suitable for room and low-temperature continuous winemaking. Continuous fermentation was carried out for 46 days without diminution of wine and ethanol productivity (up to 750 and 71 g/l, respectively) which at 5 degreesC was equal to that usually obtained by traditional fermentation at 22-25 degreesC. The total and volatile acidities were similar to those in dry wines. Methanol, ethyl acetate propanol-1, isobutanol and amyl alcohols (2-methylbutanol-1 and 3-methylbutanol-1) were monitored. The concentrations of ethyl acetate, amyl alcohols and methanol were < 100 mg/l in all cases, indicating an improvement in the product. Preliminary sensory tests established the fruity aroma, fine taste and the overall improved quality of the produced wines. (C) 2002 Elsevier Science 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:2720
Deposited By: Professor Roger Marchant
Deposited On:15 Dec 2009 20:29
Last Modified:16 May 2012 11:07

Repository Staff Only: item control page