Cider and Perry

Buglass, Alan J.

doi:10.1002/9780470976524.ch11

Handbook of Alcoholic Beverages 2010

DOI: 10.1002/9780470976524.ch11

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Cider and Perry

Alan J. Buglass¹

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2024

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Cited by 3 publications

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Aroma formation by immobilized yeast cells in fermentation processes

Nedović

Gibson

Mantzouridou

et al. 2014

Yeast

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Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.

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Aroma formation by immobilized yeast cells in fermentation processes

Nedović

Gibson

Mantzouridou

et al. 2014

Yeast

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Comparative analyses of pesticide residues, elemental composition and mycotoxin levels in Spanish traditional and novel ciders

Alonso González,

Parga Dans,

de las Heras Tranche

et al. 2024

Food Control

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Characterization of semi-volatile compounds in 56 Italian ciders using GC×GC-TOF-MS and multivariate analysis

Orecchio,

Bedini,

Romagnoli

et al. 2024

Heliyon

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Cider and Perry

Cited by 3 publications

References 44 publications

Aroma formation by immobilized yeast cells in fermentation processes

Aroma formation by immobilized yeast cells in fermentation processes

Comparative analyses of pesticide residues, elemental composition and mycotoxin levels in Spanish traditional and novel ciders

Characterization of semi-volatile compounds in 56 Italian ciders using GC×GC-TOF-MS and multivariate analysis

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