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|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 <i>Saccharomyces cerevisiae</i> strain (<i>Uvaferme 299</i>) were immobilized on dried raisin berries (<i>Sultanina</i> 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.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.4(6) [November-December 2005]|
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