Effect of storage of immobilized cells at ambient temperature on volatile by-products during 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	2014-03-01T01:24:11Z
dc.date.available	2014-03-01T01:24:11Z
dc.date.issued	2006	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/17190
dc.subject	Immobilized cells	en
dc.subject	Preservation	en
dc.subject	Storage	en
dc.subject	Volatiles	en
dc.subject	Wine-making	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Alcohols	en
dc.subject.other	Biocatalysts	en
dc.subject.other	Byproducts	en
dc.subject.other	Composition	en
dc.subject.other	Food storage	en
dc.subject.other	Reusability	en
dc.subject.other	Thermal effects	en
dc.subject.other	Volatile organic compounds	en
dc.subject.other	Wine	en
dc.subject.other	Yeast	en
dc.subject.other	Immobilized cells	en
dc.subject.other	Reactivation	en
dc.subject.other	Wine-making	en
dc.subject.other	Cells	en
dc.subject.other	Malus x domestica	en
dc.title	Effect of storage of immobilized cells at ambient temperature on volatile by-products during wine-making	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2005.03.013	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jfoodeng.2005.03.013	en
heal.language	English	en
heal.publicationDate	2006	en
heal.abstract	Duration, effective storage and reuse of immobilized yeast cells on kissiris, gamma-alumina pellets and apple pieces at 30 degrees C were investigated and the effect of initial sugar concentration, immobilization support and maximum storage time period on volatile by-products profile was studied. The immobilized biocatalysts were allowed in the fermented must after the end of fermentation for extended storage time periods at 30 degrees C, before reactivation and reuse in wine fermentations. Immobilized cells were stored and remained active for longer time periods (up to 80 days) than free cells. The results showed that there were no negative effects on volatile product composition during storage. Duncan's multiple range test showed that in some cases storage resulted in statistically increased levels of acetaldehyde in the produced wines, while ethyl acetate concentration ranged in normal levels. Higher (1-propanol and isobutanol), amyl alcohols and methanol content remained in low levels in all cases, indicating an improved quality product. (c) 2005 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.2005.03.013	en
dc.identifier.isi	ISI:000234528800007	en
dc.identifier.volume	74	en
dc.identifier.issue	2	en
dc.identifier.spage	217	en
dc.identifier.epage	223	en