Dry red wine making using yeast immobilized on cork pieces

dc.contributor.author	Τσακίρης, Αργύριος	el
dc.contributor.author	Κανδύλης, Παναγιώτης	el
dc.contributor.author	Μπεκατόρου, Αργυρώ	el
dc.contributor.author	Κουρκουτάς, Ιωάννης	el
dc.contributor.author	Κουτίνας, Αθανάσιος Α.	el
dc.date.accessioned	2015-05-23T09:37:23Z
dc.date.available	2015-05-23T09:37:23Z
dc.date.issued	2015-05-23
dc.identifier.uri	http://hdl.handle.net/11400/10948
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://link.springer.com/article/10.1007%2Fs12010-009-8905-4	el
dc.subject	Cork
dc.subject	Aroma volatiles
dc.subject	Αρωματικά πτητικά
dc.subject	Φελλός
dc.subject	Dry red wine making
dc.subject	Κόκκινο ξηρό-οινοποίηση
dc.subject	Low temperature fermentation
dc.subject	Ζύμωση χαμηλής θερμοκρασίας
dc.subject	Yeast immobilization
dc.subject	Ακινητοποίηση μαγιάς
dc.title	Dry red wine making using yeast immobilized on cork pieces	en
heal.type	journalArticle
heal.classification	Technology
heal.classification	Chemical technology
heal.classification	Τεχνολογία
heal.classification	Χημική τεχνολογία
heal.classificationURI	http://zbw.eu/stw/descriptor/10470-6
heal.classificationURI	http://skos.um.es/unescothes/C00565
heal.classificationURI	N/A-Τεχνολογία
heal.classificationURI	N/A-Χημική τεχνολογία
heal.keywordURI	http://zbw.eu/stw/descriptor/14793-4
heal.identifier.secondary	DOI 10.1007/s12010-009-8905-4
heal.identifier.secondary	Print ISSN 0273-2289
heal.identifier.secondary	Online ISSN 1559-0291
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2010-11
heal.bibliographicCitation	Tsakiris, A., Kandylis, P., Bekatorou A., Kourkoutas, Y. and Koutinas, A. A. (2010). Dry red wine making using yeast immobilized on cork pieces. "Applied Biochemistry and Biotechnology", 162(5), November 2010. pp. 1316–1326. Available from: http://www.sciencedirect.com/science/article/pii/S0308814610016547. [Accessed 27/01/2010]	en
heal.abstract	The commercial Saccharomyces cerevisiae Uvaferme 299 wine yeast was immobilized on cork pieces to produce a biocatalyst for use in dry red wine making. The immobilized biocatalyst was suitable for clarified and non-clarified grape must fermentation at ambient and low temperatures (0–25 °C). Fermentation times were low and very low amounts of residual sugar were detected, showing suitability for dry wine production. The presence of suspended solids in the non-clarified must did not affect the activity of the immobilized cells. Complete fermentation of sugars at 0 °C was possible with immobilized Uvaferme 299, although not a cryotolerant strain, indicating a cryoprotective effect of cork. The presence of cork did not affect the composition of major volatiles with methanol and acetaldehyde kept at low levels. Reduction of amyl alcohols on total volatiles was also observed in wines fermented at low temperatures. Differences in the headspace aroma profile in wines produced by immobilized and free cells were found by GC–MS analysis, but no cork taint compounds were detected.	en
heal.journalName	Humana Press Inc	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true