Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst

Reddy, Lebaka Veeranjaneya; Reddy, Lebaka Prasannanjaneya; Wee, Young‐Jung; Obulam, Vijaya Sarathi Reddy

doi:10.1007/s11947-009-0321-9

Cited by 20 publications

(15 citation statements)

References 19 publications

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“…Examples of supports used are starchy materials such as barley (Kandylis et al, ), corn grains (Kandylis et al, ), wheat (Kandylis et al, , ), corn starch gel (Kandylis et al, ), potatoes (Kandylis and Koutinas, ), gluten pellets (Bardi et al, ), fruit pieces, e.g. apple, quince, pear, papaya (Kourkoutas et al, ; Maragatham and Panneerselvam, ), delignified cellulosic materials (Koutinas et al, ), grape pomace (Genisheva et al, ), brewer's spent grains (Mallouchos et al, ; Kopsahelis et al, ), sugar cane pieces (Reddy et al, ) and cork pieces (Tsakiris et al, ). The advantages of immobilization technology in wine‐making become obvious through some of the most recent examples of research.…”

Section: Case Studies: Wine‐makingmentioning

confidence: 99%

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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Section: Case Studies: Wine‐makingmentioning

confidence: 99%

Aroma formation by immobilized yeast cells in fermentation processes

Nedović

Gibson

Mantzouridou

et al. 2014

Yeast

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show abstract

“…They were also found suitable for continuous processes (Kourkoutasm et al 2002a, b). Reddy et al (2010) found that the immobilization of yeast cells on sugarcane 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.…”

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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“…The method used for yeast cell immobilisation on mango-peel pieces was similar that described by Reddy et al (2010). In brief, mango peel from cv.…”

Section: Methodsmentioning

confidence: 99%

Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system

Sadineni¹,

Kondapalli²,

Obulam³

2012

Czech J. Food Sci.

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Varakumar S., Naresh K., Reddy O.V.S. (2012): Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system. Czech J. Food Sci., 30: 557-566.The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. The operational stability of the biocatalyst was good as the ethanol concentrations (76.0-96.0 g/l) and productivities (1.53-3.29 g/l/h) were high, showing the suitability of the biocatalyst for even low temperature winemaking. The concentration of ethyl acetate was not above 40 mg/l in all cases, and higher alcohols were low (< 330 mg/l) in wine with immobilised cells indicating an improvement in the product compared to free cells fermentation. Amyl alcohols were proved to be temperature dependent and decreased with the decrease in temperature (262.48-146.83 and 239.74-184.34 mg/l) in the case of fermentation batches with immobilised and free cells, respectively, from 30°C to 15°C. Sensory evaluation revealed fruity aroma (7.9 ± 0.73), fine taste (7.7 ± 0.24), and the overall improved quality of the wines produced by the immobilised system.

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Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst

Cited by 20 publications

References 19 publications

Aroma formation by immobilized yeast cells in fermentation processes

Aroma formation by immobilized yeast cells in fermentation processes

Immobilization of Microbial Cells in Food Fermentation Processes

Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system

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