Continuous production of wine in a tower fermentor using entrapped yeast cells in double layer alginate – chitosan beads

dc.contributor.author	Δριχούτης, Πάνος	el
dc.contributor.author	Νερατζής, Ηλίας Θ.	el
dc.contributor.author	Λιούνη, Μαρία	el
dc.date.accessioned	2015-01-26T14:44:54Z
dc.date.available	2015-01-26T14:44:54Z
dc.date.issued	2015-01-26
dc.identifier.uri	http://hdl.handle.net/11400/4781
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://e-jst.teiath.gr/	en
dc.subject	Alginate-chitosan complex
dc.subject	Σύμπλεγμα αλγινικού-χιτοζάνης
dc.subject	Continuous wine production
dc.subject	Double layer beads
dc.subject	Tower fermentor
dc.subject	Συνεχής παραγωγή κρασιού
dc.subject	Πύργος ζυμωτηρίου
dc.title	Continuous production of wine in a tower fermentor using entrapped yeast cells in double layer alginate – chitosan beads	en
heal.type	journalArticle
heal.classification	Technology
heal.classification	Chemical technology
heal.classification	Τεχνολογία
heal.classification	Χημική τεχνολογία
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85133147
heal.classificationURI	http://skos.um.es/unescothes/C00565
heal.classificationURI	N/A-Τεχνολογία
heal.classificationURI	N/A-Χημική τεχνολογία
heal.language	en
heal.access	free
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2007
heal.bibliographicCitation	Drichoutis, P., Nerantzis, E.T. and Liouni, M. (2007). Continuous production of wine in a tower fermentor using entrapped yeast cells in double layer alginate – chitosan beads. "e-Journal of Science & Technology". [Online] 2(3): 51-60. Available from: http://e-jst.teiath.gr/	en
heal.abstract	Continuous production of wine in a tower fermentor by entrapped yeast cells of Saccharomyces cerevisiae in double layer alginate – chitosan beads (DAC beads) has been studied. The wine was produced from the grape variety of Muscat of Alexandria. Continuous fermentation was carried out for 53 days and the composition of the wines produced in different flow rates of the medium was determined. Also suspended yeast cells in a free state from the same strain were used under similar conditions for the production of wine by batch fermentation. The composition of the wines produced by the entrapped cells in the continuous process in the different flow rates of the medium was similar. The maximum productivity of ethanol and the maximum daily production of wine achieved during the continuous process were 3 - 4 times higher than those achieved during the batch process. The composition of the wines produced from the two different processes was similar. In the continuous fermentation the concentrations of higher alcohols were at lower level while the concentrations of volatile esters were at higher level compared to batch fermentations.	en
heal.publisher	Νερατζής, Ηλίας	el
heal.publisher	Σιανούδης, Ιωάννης	el
heal.journalName	e-Journal of Science & Technology	en
heal.journalName	e-Περιοδικό Επιστήμης & Τεχνολογίας	el
heal.journalType	peer-reviewed
heal.fullTextAvailability	true