A new process for wine production by penetration of yeast in uncrushed frozen grapes

dc.contributor.author	Τσακίρης, Αργύριος	el
dc.contributor.author	Κουτίνας, Αθανάσιος Α.	el
dc.contributor.author	Ψαριανός, Κωνσταντίνος Γ.	el
dc.contributor.author	Κουρκουτάς, Ιωάννης	el
dc.contributor.author	Μπεκατόρου, Αργυρώ	el
dc.date.accessioned	2015-05-23T09:53:41Z
dc.date.available	2015-05-23T09:53:41Z
dc.date.issued	2015-05-23
dc.identifier.uri	http://hdl.handle.net/11400/10949
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%2Fs12010-009-8881-8	el
dc.subject	Fermentation
dc.subject	Phenols
dc.subject	Sensory evaluation
dc.subject	Wine
dc.subject	Ζύμωση
dc.subject	Frozen grapes
dc.subject	Κατεψυγμένα σταφύλια
dc.subject	Φαινολικά
dc.subject	Οργανοληπτική αξιολόγηση
dc.subject	Volatiles
dc.subject	Πτητικά
dc.subject	Κρασί
dc.subject	Yeast
dc.subject	Ζύμη
dc.title	A new process for wine production by penetration of yeast in uncrushed frozen grapes	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://id.loc.gov/authorities/subjects/sh85047829
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85100676
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh2001008784
heal.keywordURI	http://zbw.eu/stw/descriptor/14985-2
heal.identifier.secondary	DOI 10.1007/s12010-009-8881-8
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	2010-10
heal.bibliographicCitation	Tsakiris, A., Koutinas, A. A., Psarianos, C. G., Kourkoutas, Y. and Bekatorou A. (2010). A new process for wine production by penetration of yeast in uncrushed frozen grapes. "Applied Biochemistry and Biotechnology", 162(4), October 2010. pp. 1109–1121. Available from: http://link.springer.com/article/10.1007%2Fs12010-009-8881-8. [Accessed 12/02/2010]	en
heal.abstract	Different types of red and white wines were prepared by fermentation of the juice which was naturally separated from uncrushed frozen grapes during thawing (A) and from the residual juice by fermentation inside the berries (B). Yeast penetrated the skin of uncrushed grapes and fermented the content completely. The new types of wines were compared with wines prepared conventionally from the whole material of frozen grapes. Chemical and chromatographic analysis (gas chromatography (GC) and solid-phase microextraction-GC/mass spectrometry) showed similar profiles of the aroma volatiles but with significant quantitative differences among the new types of wines, which reflected to the differences observed during the sensory evaluations. The majority of identified compounds were esters, with higher amounts found in (A) wines due to the higher concentration of the must which was separated during thawing. The proposed process is new and of industrial interest for the production of different types of wines from the same raw material in one fermentation batch.	en
heal.publisher	Humana Press Inc	en
heal.journalName	Applied Biochemistry and Biotechnology	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true