Low-temperature continuous wine making by kissiris-supported biocatalyst:  Volatile byproducts

Bakoyianis, V.; Kana, K.; Kalliafas, A.; Koutinas, A. A.

doi:10.1021/jf00027a022

Cited by 37 publications

(27 citation statements)

References 8 publications

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“…It should also be cheap, abundant in nature, and suitable for use at low temperature to be able to bring about improvement in aroma and taste of the final product (Spettoli et al 1982). Various supports have been proposed for potential use in main and secondary fermentations in wine, including inorganic supports such as mineral kissiris (Bakoyianis et al 1993) and Ca-alumina (Loukatos et al 2000). These supports have been investigated because they are abundant, are of low cost, and have unlimited reuse possibilities.…”

Section: Introductionmentioning

confidence: 99%

Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst

Reddy

Wee

et al. 2010

Food Bioprocess Technol

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In the present study, an economically cheap and sustainable food-grade yeast biocatalyst for wine production was successfully prepared. It was prepared through absorption technique by using fresh sugarcane (Saccharum officinarum L.) pieces as immobilizing support for yeast, Saccharomyces cerevisiae CFTRI 101. Immobilization was confirmed by scanning electron microscopy. Suitability of biocatalyst was investigated at low and room temperatures by using it in repeated batch. The fermentation rate and other parameters were compared with free yeast cells at different temperatures. In all cases, fermentation time was short (24 h at 30°C and 98 h at 10°C) and ethanol productivities were high as 4.2 g/l/h (3.33-fold at 30°C and 2.31-fold at 10°C). The volatile compounds methanol, ethyl acetate, propanol-1, isobutanol (2-methyl-1-propanol), and amyl alcohols (2-methyl-1-butanol and 3-methyl-1-butanol) that formed during fermentation were analyzed with the help of a gas chromatograph-flame ionization detector. The concentrations of ethyl acetate and methanol were not more than 100 mg/l in all cases, indicating an improvement in the product quality. Cell metabolism of immobilized yeast was not negatively affected by immobilization process. It was found that the immobilization of yeast cells on sugar pieces increased the fermentation rate and viability of yeast cells. Preliminary sensory tests recognized the fruity aroma, fine taste, and the overall improved quality of the produced wines.

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Section: Introductionmentioning

confidence: 99%

Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst

Reddy

Wee

et al. 2010

Food Bioprocess Technol

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“…Many immobilization supports have been proposed for use in wine-making, such as sodium alginate (Fumi et al, 1987), Ca-alginate (Ferraro et al, 2000;Yajima and Yokotsuka, 2001), kissiris (Bakoyianis et al, 1992(Bakoyianis et al, , 1993, c-aloumina pellets (Kana et al, 1989;Loukatos et al, 2000), gluten pellets (Bardi et al, 1996(Bardi et al, , 1997a, delignified cellulosic materials (Bardi and Koutinas, 1994), DEAE-cellulose (Maicas et al, 2001), fruit pieces (Kourkoutas et al, 2001(Kourkoutas et al, , 2002a(Kourkoutas et al, ,b, 2003Mallios et al, 2004) and dried raisin berries (Tsakiris et al, 2004). However, industrial application of the technology is still uncertain.…”

Section: Introductionmentioning

confidence: 99%

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

Sipsas

Kolokythas

Kourkoutas

et al. 2009

Journal of Food Engineering

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“…Inorganic Supports for Cell Immobilization in Winemaking Mineral kissiris (a cheap, porous volcanic mineral found in Greece, which contains mainly 70% SiO 2 ) was used for yeast immobilization for batch and continuous low-temperature winemaking (Bakoyianis et al 1993). The biocatalyst was found to be suitable for lowtemperature fermentation, with productivity at 5°C equal to that at 22-25°C of traditional winemaking.…”

Section: Bottle-fermented Sparkling Wines or Champagne Methodsmentioning

confidence: 99%

Immobilization of Microbial Cells in Food Fermentation Processes

Kosseva

2010

Food Bioprocess Technol

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The purpose of this review is to emphasize existing trends and recent advances in the application of immobilized cell technology so as to implement some innovations in food industry associated with processing, preservation, and storage of the products based on the food safety issues. Attention is focused on the engineering aspects of the immobilized cell techniques with emphasis on the mass-balance-based mathematical modeling of the system. Some aspects of models for safety, quality, and competitiveness of the food processing sector are also presented. Ultimately, development of products with novel properties within the alcoholic beverages, meat processing/ preservation, manufacture of cheese and bread, sweeteners and pigments, as well as nutraceuticals is also addressed. Nomenclature a Specific area of the gel particles (m −1 ) A Area of the particles (m 2 ) Bi Biot number Bi=(K L ×L)/D C Molar concentration (kmolm −3 ) D Diffusivity (m 2 s −1 ) G Mass concentration of immobilized biocatalyst (kgm −3 ) G p Dimensionless inhibition parameter, G p =gh 2 /D s k Rate constant of reaction (kmol −2 m 6 s −1 ) K L Mass-transfer coefficient (ms −1 ) K P Inhibition constant (kmol m 3 ) K S Constant in Monod equation (kmol m 3 ) l Size of gel particle (m) L Dimensionless number, L=l×a R d Ratio of product to substrate diffusivities, R d =D p /D s t Time (s) T Dimensionless time, T=D s t/l 2 V Volume of broth (m 3 ) x Spatial coordinate (m) X Biomass concentration (kgm −3 ) in stationery phaseGreek symbols β Productivity constant (h −1 ) γ Inhibition constant (h −1 ) ηDegree of substrate to product conversion, η= C p∞ (C s∞ +C p∞ ) μSpecific growth rate of bacteria (s −1 ) Ф 2 Thiele modulus, Ф 2 =kl 2 [C p∞ 0 +C s∞ 0 ] 2 /D s Subscripts P Related to the product S Related to the substrate to related to a quantity for the bulk liquid phase max Denotes the maximum specific growth rate Superscript 0 Denotes an initial value

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Low-temperature continuous wine making by kissiris-supported biocatalyst: Volatile byproducts

Cited by 37 publications

References 8 publications

Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst

Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst

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

Immobilization of Microbial Cells in Food Fermentation Processes

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