Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/3147
DC FieldValueLanguage
dc.contributor.authorKandylis, Panagiotis-
dc.contributor.authorBekatorou, Argyro-
dc.contributor.authorKoutinas, Athanasios A.-
dc.contributor.authorDrouza, Chryssoula-
dc.date.accessioned2012-12-14T13:55:37Zen
dc.date.accessioned2013-05-17T07:13:05Z-
dc.date.accessioned2015-12-02T14:25:55Z-
dc.date.available2012-12-14T13:55:37Zen
dc.date.available2013-05-17T07:13:05Z-
dc.date.available2015-12-02T14:25:55Z-
dc.date.issued2010-10-
dc.identifier.citationBioresource technology, 2010, vol. 101, no 19, pp. 7484-7491en_US
dc.identifier.issn18732976-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/3147-
dc.description.abstractA new biocatalyst was prepared by immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on whole wheat grains. This biocatalyst was used for 30 repeated batch fermentations of glucose and grape must at various temperatures. The biocatalyst retained its operational stability for a long period and it was proved capable to produce dry wines of fine clarity even at extremely low temperatures (5 °C). After the completion of these fermentations the new biocatalyst was used in a scale-up system of 80 L for wine making at ambient (20°C) and extremely low temperatures (2 °C). The scale-up process did not affect the fermentative ability of biocatalyst, even at low temperatures, while the produced wines had almost the same improved aromatic profile compare to free cells as revealed by GC and GC-MS analyses. More specifically the results showed that both systems with immobilized cells (laboratory scale and 80 L bioreactor) increased the formation of esters and produced wines with improved aromatic profile compared to those with free cells. Finally an increase in the percentages of total esters and a decrease in those of higher alcohols was observed in lower fermentation temperaturesen_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofBioresource Technologyen_US
dc.rights© Elsevieren_US
dc.subjectGC-MSen_US
dc.subjectImmobilizationen_US
dc.subjectScale-upen_US
dc.subjectWineen_US
dc.subjectWheaten_US
dc.titleScale-up of extremely low temperature fermentations of grape must by wheat supported yeast cellsen_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationUniversity of Patrasen_US
dc.subject.categoryBiological Sciencesen_US
dc.journalsSubscriptionen_US
dc.reviewpeer reviewed-
dc.countryGreeceen_US
dc.countryCyprusen_US
dc.subject.fieldNatural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1016/j.biortech.2010.04.031en_US
dc.dept.handle123456789/70en
dc.relation.issue19en_US
dc.relation.volume101en_US
cut.common.academicyear2010-2011en_US
dc.identifier.spage7484en_US
dc.identifier.epage7491en_US
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.journal.journalissn0960-8524-
crisitem.journal.publisherElsevier-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0002-2630-4323-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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