Immobilization of yeast on dried raisin berries for use in dry white wine-making

dc.contributor.author	Τσακίρης, Αργύριος	el
dc.contributor.author	Μπεκατόρου, Αργυρώ	el
dc.contributor.author	Ψαριανός, Κωνσταντίνος Γ.	el
dc.contributor.author	Κουτίνας, Αθανάσιος Α.	el
dc.contributor.author	Marchant, Roger M.	en
dc.date.accessioned	2015-05-23T10:08:58Z
dc.date.available	2015-05-23T10:08:58Z
dc.date.issued	2015-05-23
dc.identifier.uri	http://hdl.handle.net/11400/10952
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://www.sciencedirect.com/science/article/pii/S0308814603005387#	el
dc.subject	Scanning electron microscopy
dc.subject	Sensory evaluation
dc.subject	Dried raisins
dc.subject	Σταφίδες
dc.subject	Immobilization
dc.subject	Ακινητοποίηση
dc.subject	Ηλεκτρονικά μικροσκοπία σάρωσης
dc.subject	Οργανοληπτική αξιολόγηση
dc.subject	Volatile by-products
dc.subject	Πτητικά παραπροϊόντα
dc.subject	Wine making
dc.subject	Οινοποίηση
dc.title	Immobilization of yeast on dried raisin berries for use in dry white wine-making	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/sh91002757
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85082084
heal.contributorName	Banat, Ibrahim M.	en
heal.identifier.secondary	doi:10.1016/j.foodchem.2003.10.010
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	2004-08
heal.bibliographicCitation	Tsakiris, A., Bekatorou, A., Psarianos, C. G., Koutinas, A. A., Marchant, R. M., et. al. (2004). Immobilization of yeast on dried raisin berries for use in dry white wine-making. "Food Chemistry", 87(1), August 2004. pp. 11–15. Available from: http://www.sciencedirect.com/science/article/pii/S0308814603005387. [Accessed 26/11/2003]	en
heal.abstract	Cells of a commercial Saccharomyces cerevisiae strain (Uvaferme 299) were immobilized on dried raisin berries (Sultanina variety) to produce an immobilized biocatalyst for use in dry white wine-making. The immobilised biocatalyst was found to be suitable for wine making at ambient temperatures (15–25 °C). The wines produced had low volatile acidities and low methanol and acetaldehyde contents, while volatile by-products showed no statistically significant differences from wines produced by free cells. The immobilized cell system had a good operational stability for more than 4 months. Sensory evaluation revealed differences between wines produced by immobilized and free cells.	en
heal.publisher	Elsevier Ltd	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true