Effect of fermentation conditions and immobilization supports on the wine making

Kourkoutas, Y; Kanellaki, M; Koutinas, AA; Tzia, C

dc.contributor.author	Kourkoutas, Y	en
dc.contributor.author	Kanellaki, M	en
dc.contributor.author	Koutinas, AA	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:22:15Z
dc.date.available	2014-03-01T01:22:15Z
dc.date.issued	2005	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/16498
dc.subject	Apple	en
dc.subject	Immobilized cells	en
dc.subject	Pear	en
dc.subject	Quince	en
dc.subject	Wine fermentation	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Alcohols	en
dc.subject.other	Cell immobilization	en
dc.subject.other	Fermentation	en
dc.subject.other	Food processing	en
dc.subject.other	Food products	en
dc.subject.other	Yeast	en
dc.subject.other	Apple	en
dc.subject.other	Pear	en
dc.subject.other	Quince	en
dc.subject.other	Wine fermentation	en
dc.subject.other	Wine	en
dc.subject.other	Cydonia oblonga	en
dc.subject.other	Malus x domestica	en
dc.subject.other	Pyrus communis	en
dc.title	Effect of fermentation conditions and immobilization supports on the wine making	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2004.08.003	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jfoodeng.2004.08.003	en
heal.language	English	en
heal.publicationDate	2005	en
heal.abstract	Batch and continuous fermentations at two different temperatures using immobilized cells on apple, quince and pear pieces were carried out separately and the effect of fermentation temperature, type of fermentation and immobilization support on kinetic parameters and on quality characteristics of the produced wines was investigated. Duncan's multiple range test showed that higher temperature (30 degrees C) resulted in higher wine productivity. Statistically higher wine productivity was also observed when quinceimmobilized biocatalyst was used in continuous fermentation compared to batch system at the same temperature. In contrast, wine productivity was statistically higher in batch fermentations compared to continuous process when apple and pear-supported biocatalysts were employed in wine making at 15 degrees C. Although volatile acidity in wines produced by immobilized cells on pear pieces was a little increased and statistically higher compared to wines produced by immobilized cells on apple and quince pieces, it still remained in levels usually found in dry wines. No vinegar odor was observed. Ethyl acetate concentration was higher in wines produced at lower temperature (15 degrees C) contributing to the fruity character of the product. The content of methanol, amyl and higher (propanol- 1 and isobutanol) alcohols in all wines was found in very low levels, leading to improved quality products. Low-temperature (15 degrees C) wine-fermentation resulted in improved quality and the produced wines had a distinctive aromatic profile. Apple appears to have an advantage over quince and pear, as it is widely cultivated, it is considered more compatible with wine taste, while continuous process using immobilized cells on apple pieces resulted in high wine productivity. (c) 2004 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/j.jfoodeng.2004.08.003	en
dc.identifier.isi	ISI:000227963700013	en
dc.identifier.volume	69	en
dc.identifier.issue	1	en
dc.identifier.spage	115	en
dc.identifier.epage	123	en