Room temperature and low temperature wine making using yeast immobilized on gluten pellets

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

“…Preparation of the support and immobilization of yeast cells was carried out as described previously (Bardi et al, 1996).…”

“…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.…”

Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst

“…But none of the above mentioned supports fulfilled the food-grade properties. Food-grade natural supports such as delignified cellulose (Bardi and Koutinas 1994) materials, gluten pellets (Bardi et al 1996), and fruit pieces like apple, quince, and sugarcane pieces (Kourkoutas et al 2001(Kourkoutas et al , 2003Vasconcelos et al 2004;Liang et al 2008) were successfully used as immobilization supports for wine and ethanol production. Industrial or large-scale wine production needs to identify a suitable support for cell immobilization that is of food grade, readily available, and cost effective and which may contribute to an overall improvement in the sensory characteristics of the final wine product.…”

Study of the growth rate of Saccharomyces cerevisiae strains using wheat starch granules as support for yeast immobilization monitoring by sedimentation/steric field-flow fractionation

“…It was grown on medium containing (in % w/v) 4.0 glucose, 0.4 yeast extract, 0.1 (NH 4 ) 2 SO 4 , 0.15 KH 2 PO 4 and 0.5 MgSO 4 AE 7H 2 O in 400 mL of triply distilled water. The yeast sample was added after the culture medium had been sterilized at 130°C for 15 min (Bardi et al, 1996). The complete culture medium including the yeast cells was kept at steady temperature (30°C) and each time a small amount was transferred in a testing tube.…”

“…Ca-alginate, j-carageenan, agar, pectic acid (Colagrande, Silva, & Fumi, 1994), glass bed, delignifed cellulosie (Bardi & Koutinas, 1994), gluten pellets (Bardi, Bakoyianis, Koutinas, & Kanellaki, 1996) and inorganic supports such as mineral kissiris (Bakoyianis, Kanellaki, Kalliafas, & Koutinas, 1992) and c-aloumina (Loukatos et al, 2000), are used during the last three decades as substrates for yeast strains immobilization.…”