| Title: | Wine production using free and immobilized kefir culture on natural supports |
| Author(s): | Nikolaou A; Tsakiris A; Kanellaki M; Bezirtzoglou E; Akrida-Demertzi K; Kourkoutas Y; |
| Address: | "Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis GR-68100, Greece. Department of Wine, Vine, and Beverage Sciences, University of West Attica, Ag. Spiridonos Str, Egaleo, Athens GR-12210, Greece. Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, Patras GR-26500, Greece. Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, Orestiada GR-68200, Greece. Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Dourouti, Ioannina GR-45110, Greece. Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis GR-68100, Greece. Electronic address: ikourkou@mbg.duth.gr" |
| DOI: | 10.1016/j.foodchem.2018.08.015 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The aim of the present study was to perform simultaneous alcoholic and malolactic wine fermentations using free or immobilized kefir culture at a wide temperature range (5-45?ª+ degrees C). Repeated batch fermentations were carried out for a period up to 29?ª+months, suggesting a high operational stability of the systems, while malic acid conversion and ethanol productivity up to 70.9% and 36.9?ª+g/(Ld) were noted. Volatile acidity was at levels typically found in wines (<1.0?ª+g?ª+acetic acid/L) in most cases, although increased values were recorded in wines produced at 5?ª+ degrees C, but no vinegar taint was detected. Fusel alcohols were at levels usually found in wines, but were reduced at 5?ª+ degrees C. Application of PCA to minor volatiles showed that the fermentation temperature rather than the nature of kefir culture had a significant effect. Noticeably, all products were accepted by the panel during the preliminary sensory evaluation" |
| Keywords: | "Biodiversity Bioreactors Cells, Immobilized/chemistry/metabolism Ethanol/metabolism Gas Chromatography-Mass Spectrometry Kefir/*microbiology Malates/metabolism Solid Phase Microextraction Temperature Volatile Organic Compounds/analysis/chemistry/isolation;" |
| Notes: | "MedlineNikolaou, Anastasios Tsakiris, Argyrios Kanellaki, Maria Bezirtzoglou, Eugenia Akrida-Demertzi, Konstantoula Kourkoutas, Yiannis eng England 2018/10/13 Food Chem. 2019 Jan 30; 272:39-48. doi: 10.1016/j.foodchem.2018.08.015. Epub 2018 Aug 4" |
