Continuous Cold Pasteurisation of Contaminated Wine Using Nano- and Micro-Tubular Cellulose

Microbial stabilisation of white wine by filtration through silica microparticles functionalised with natural antimicrobials

“…In any case, these differences although significant may not imply organoleptic changes in the final product. Similar results have been obtained in other works describing new filtering materials, such as continuous cold pasteurisation of wine by filtration with tubular cellulose (Gialleli et al, 2015). After first day of the filtration and after filter regeneration, the concentration of the wine components and the colour index were reduced, in a similar range than our results.…”

“…These results show the significant influence of the bed thickness on the removal properties of the PHE-functionalised supports. The larger the bed of particles, the greater the reduction in microbial load (Gialleli et al, 2015).…”

“…decreasing porosities of filtration) (Millet & Lonvaud-Funel, 2000;Umiker, Descenzo, Lee, & Edwards, 2013). For these reasons, wine should be microbiologically stabilised before bottling (Gialleli, Kallis, Bekatorou, Kanellaki, & Koutinas, 2015).…”

“…Many forms of filtration are available in the wine industry, mainly classified as depth 4 filtration and membrane filtration. Depth filtration is commonly applied in the early stages of winemaking, such as must settling, clarification, fining and stabilisation, whereas membrane filtration is used at the end of the process to sterilise wine (Gialleli et al, 2015). Membrane filters based on very low porosity are capable of effectively removing cells, but have some disadvantages, such as frequent fouling, regeneration problems, relatively high cost, and partial retention of desirable wine components (Gialleli et al, 2015;Girard, Fukumoto, & Sefa Koseoglu, 2000).…”

Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation

“…Cell immobilization in alcoholic fermentation is a rapidly expanding research area mostly due to its attractive technical and economic advantages compared to the conventional free cell systems [14,15]. Likewise, many recent studies have reported the advantages of cell immobilization in food production, such as enhanced fermentation productivity [16], enhanced cell stability and viability [17], ability for cell recycling [18], applications of continuous configuration [19], as well as improvement of aromatic characteristics and quality [20]. Although many immobilization supports have been proposed in fermentation systems, inorganic supports are considered inconvenient for food production, while the use of most organic supports, such as alginates, hardly offered an advantageous alternative, thus in many cases it was abandoned [21].…”