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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.4 [2005] >
NPR Vol.4(6) [November-December 2005] >
| Title: | Beverage |
| Issue Date: | Dec-2005 |
| Publisher: | CSIR |
| Abstract: | Cell immobilization for wine-making has been extensively studied during the past
three decades due to a number of technical and economic advantages over free
cell systems. Taking into account that the raw material for wine making is
grapes, it was thought that it would be interesting to use grape products, such
as residual grape skins, as a support for the immobilization in wine-making.
Scientists from Greece and UK carried out studies to investigate the suitability
of raisins as immobilization supports, suitable for wine-making at ambient and
low temperatures, that would lead to a dry white wine of improved aroma profile
that could be characterized as novel. 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. |
| Page(s): | 502 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.4(6) [November-December 2005]
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