Effect of fermentation conditions and immobilization supports on the wine making

Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells

“…Fermentations were carried out using lower ratio of biomass/bioreactor volume, in order to investigate if similar productivities could be achieved by reduced amount of immobilized yeast, according to the request of our industrial partner. Similar observations of increased productivities in continuous processes compared to batch fermentations have been reported by other researchers (Bakoyianis et al, 1992;Kourkoutas et al, 2002aKourkoutas et al, , 2005. Additionally, wine productivities observed in MFBTc bioreactor were higher compared to those published previously Table 1 Effect of temperature on fermentation kinetic parameters observed in grape must fermentation by freeze-dried immobilized yeast cells, on gluten pellets, using the (a) MFBT-b bioreactor and (b) PB bioreactor in packed bed bioreactors operated in continuous mode (Bakoyianis et al, 1992;Kourkoutas et al, 2002a).…”

Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review

“…Immobilisation supports suitable for the wine industry must have additional prerequisites such as food-grade purity, low cost, abundance, non-degradable nature and suitability for low-temperature fermentation. Although many immobilisation supports have been suggested for wine making applications, the industrial use of this technology is still uncertain (Kourkoutas, Kanellaki, Koutinas, & Tzia, 2004). Among the immobilisation techniques available, occlusion in polysaccharide gels such as agar, alginate and carrageenan is the most important and widely used.…”

Control of alcoholic fermentation in winemaking: Current situation and prospect

“…Some authors (Kourkoutas, Kanellaki, Koutinas, & Tzia, 2005) have considered the possibility of using yeasts immobilised on different supports, such as pieces of fruit, to obtain wines of acceptable quality, but several major drawbacks remain to be solved (summarised by Verbelen, de Schutter, Delvaux, Verstrepen, & Delvaux, 2006) and only a few industrialscale continuous systems have yet been developed. The use of immobilised yeasts in winemaking appears to be more realistic in some specific situations, such as stuck fermentations, as suggested by Silva, Ramon-Portugal, Silva, de Teixeira, and Strehaiano (2002).…”