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Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products

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Title: Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products
Authors: Mallouchos, Athanasios1, Komaitis, Michael1 achem@aua.gr, Koutinas, Athanasios2, Kanellaki, Maria2
Source: Food Chemistry. Jan2003, Vol. 80 Issue 1, p109. 5p.
Subjects: Fermentation, Enzymes
Abstract: A biocatalyst was prepared by immobilization of Saccharomyces cerevisiae, strain AXAZ-1, on delignified cellulosic material (DCM) and gluten pellets (GP). Repeated batch fermentations were conducted using these biocatalysts and free cells, separately, at different temperatures. The volatile constituents were extracted with dichloromethane and the extracts were subsequently analyzed by HRGC/MS. Wines produced by DCM contained higher amounts of esters, at every temperature studied, whereas those produced by GP biocatalyst contained higher amounts of alcohols. Free cells and DCM biocatalyst gave wines with similar contents of alcohols. Wines produced by DCM biocatalyst gave better ratios of esters to alcohols and had dominating fruity aromas. GC/MS analysis proved that cell immobilization did not create serious changes in qualitative composition of the wine aroma. As regards the quantitative profile, the combined effect of temperature and immobilization resulted in the production of wines with more fruity character because of the higher ratio of esters to alcohols. [Copyright &y& Elsevier]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
An: 8544974
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PubType: Academic Journal
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  Data: Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products
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  Data: <searchLink fieldCode="AR" term="%22Mallouchos%2C+Athanasios%22">Mallouchos, Athanasios</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Komaitis%2C+Michael%22">Komaitis, Michael</searchLink><relatesTo>1</relatesTo><i> achem@aua.gr</i><br /><searchLink fieldCode="AR" term="%22Koutinas%2C+Athanasios%22">Koutinas, Athanasios</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Kanellaki%2C+Maria%22">Kanellaki, Maria</searchLink><relatesTo>2</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Jan2003, Vol. 80 Issue 1, p109. 5p.
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  Data: A biocatalyst was prepared by immobilization of Saccharomyces cerevisiae, strain AXAZ-1, on delignified cellulosic material (DCM) and gluten pellets (GP). Repeated batch fermentations were conducted using these biocatalysts and free cells, separately, at different temperatures. The volatile constituents were extracted with dichloromethane and the extracts were subsequently analyzed by HRGC/MS. Wines produced by DCM contained higher amounts of esters, at every temperature studied, whereas those produced by GP biocatalyst contained higher amounts of alcohols. Free cells and DCM biocatalyst gave wines with similar contents of alcohols. Wines produced by DCM biocatalyst gave better ratios of esters to alcohols and had dominating fruity aromas. GC/MS analysis proved that cell immobilization did not create serious changes in qualitative composition of the wine aroma. As regards the quantitative profile, the combined effect of temperature and immobilization resulted in the production of wines with more fruity character because of the higher ratio of esters to alcohols. [Copyright &y& Elsevier]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1016/S0308-8146(02)00247-9
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        Text: English
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      – TitleFull: Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products
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              Text: Jan2003
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