Ulster University Logo

Storage of immobilized yeast cells for use in wine-making at ambient temperature

Kourkoutas, Y, Kanellaki, M, Koutinas, AA, Banat, Ibrahim and Marchant, R (2003) Storage of immobilized yeast cells for use in wine-making at ambient temperature. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51 (3). pp. 654-658. [Journal article]

Full text not available from this repository.

DOI: 10.1021/jf0208839


A comparative study of the storage and reuse of immobilized yeast cells on apple pieces, kissiris, and gamma-alumina was carried out. The immobilized biocatalysts were allowed to remain in the fermented alcoholic liquid after the end of each fermentation batch for extended periods at 30 degreesC before reactivation in batch fermentation for wine-making. The results showed that the biocatalysts were able to reactivate and ferment after successively increased periods of storage compared to free cell systems both on glucose medium and on grape must. In glucose medium, apple-, kissiris-, and gamma-alumina-supported biocatalysts reactivated after 120, 80, and 83 days, respectively. Possible storage periods for grape must were lower but remained high. Immobilized yeast biocatalyst on apple pieces produced wines with an improved volatiles composition compared to kissiris- and gamma-alumina-supported biocatalysts. There were no significant negative effects on the fermentation activity and volatile byproduct composition.

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:2725
Deposited By: Professor Roger Marchant
Deposited On:15 Dec 2009 20:23
Last Modified:16 May 2012 11:08

Repository Staff Only: item control page