Skip to main content
SpringerLink
Log in

Use of a Novel Immobilization Yeast System for Winemaking

  • Published:
Biotechnology Letters Aims and scope Submit manuscript

Abstract

Penicillium was used to immobilize Saccharomyces cerevisiae, without using physico-chemical external supports, to form yeast biocapsules. The biocapsules, once the Penicillium was killed by the ethanol produced, were used in a grape must fermentation. Must fermentation was carried out for 160 h with the biocapsules and for 300 h with free yeast cells. Acetaldehyde (84 vs. 63 mg/l), isobutanol (217 vs. 194 mg/l), L-proline (7.7 vs. 6.5 mM) and aspartic acid (0.42 vs. 0 mM) in final wine were higher with the biocapsules than with free cells.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • V Bakoyianis M Kanellaki AA Koutinas K Agelopoulos M Kanellaki (1997) ArticleTitleComparative study of kissiris, γ-alumina and calcium alginate as supports of cells for batch and continuous wine-making at low temperatures J. Agric. Food Chem. 45 4884–4888 Occurrence Handle10.1021/jf970192q

    Article  Google Scholar 

  • E Bardi AA Koutinas C Psarianos M Kanellaki (1997) ArticleTitleVolatile by-products formed in low-temperature wine-making using immobilized yeast cells Proc. Biochem. 32 579–584 Occurrence Handle10.1016/S0032-9592(97)00022-8

    Article  Google Scholar 

  • M Bely JM Sablayrolles P Barre (1990) ArticleTitleAutomatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions J. Ferment. Bioeng. 70 246–252 Occurrence Handle10.1016/0922-338X(90)90057-4

    Article  Google Scholar 

  • TM Berlanga R Peinado C Millán JC Mauricio JM Ortega (2004) ArticleTitleInfluence of blending on the content of different compounds in the biological aging of sherry dry wines J. Agric. Food Chem. 52 2577–2581 Occurrence Handle10.1021/jf035405s Occurrence Handle15113160

    Article  PubMed  Google Scholar 

  • MA Botella L Pérez-Rodríguez B Domecq Valpuesta (1990) ArticleTitleAmino acid content of fino and oloroso sherry wines Am. J. Enol. Vitic. 41 12–15

    Google Scholar 

  • Y Kourkoutas M Komaitis AA Koutinas M Kanellaki (2001) ArticleTitleWine production using yeast immobilized on apple pieces at low and room temperatures J. Agric. Food Chem. 49 1417–1425 Occurrence Handle10.1021/jf000942n Occurrence Handle11312874

    Article  PubMed  Google Scholar 

  • Y Kourkoutas M Douma M Komaitis AA Koutinas M Kanellaki IM Banat R Marchant (2002) ArticleTitleContinuous winemaking fermentation using quince-immobilized yeast at room and low temperatures Proc. Biochem. 39 143–148 Occurrence Handle10.1016/S0032-9592(02)00320-5

    Article  Google Scholar 

  • P Mallios Y Kourkoutas M Iconomopoulou AA Koutinas C Psarianos R Marchant IM Banat (2004) ArticleTitleLow-temperature wine-making using yeast immobilized on pear pieces J. Sci. Food Agric. 84 1615–1623 Occurrence Handle10.1002/jsfa.1848

    Article  Google Scholar 

  • A Mallouchos P Reppa G Aggelis M Kanellaki AA Koutinas M Komaitis (2002) ArticleTitleGrape skins as a natural support for yeast immobilization Biotechnol. Lett. 24 1331–1335 Occurrence Handle10.1023/A:1019892232296

    Article  Google Scholar 

  • JC Mauricio E Valero C Millan JM Ortega (2001) ArticleTitleChanges in nitrogen compounds in must and wine during fermentation and biological aging by flor yeasts J. Agric. Food Chem. 49 3310–3315 Occurrence Handle10.1021/jf010005v Occurrence Handle11453768

    Article  PubMed  Google Scholar 

  • Peinado RA, Mauricio JC, Moreno J (2002) Procedimiento de obtención de biocápsulas de levaduras, biocápsulas así obtenidas y aplicaciones. Patent n° WO2004029240

  • RA Peinado JA Moreno D Muñoz M Medina J Moreno (2004) ArticleTitleGas chromatographic quantification of major volatile compounds and polyols in wine by direct injection J. Agric. Food Chem. 52 6389–6393 Occurrence Handle10.1021/jf049369o Occurrence Handle15478997

    Article  PubMed  Google Scholar 

  • JM Sablayrolles P Barre P Grenier (1987) ArticleTitleDesign of laboratory automatic system for studying alcoholic fermentation in anisothermal enological conditions Biotechnol. Tech. 1 181–184 Occurrence Handle10.1007/BF00227557

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Agricultural Chemistry, University of Cordoba, Campus Universitario de Rabanales, Eds 1C-3 and 2C-6, 14014, Córdoba, Spain

    Rafael A. Peinado & Juan J. Moreno

  2. Department of Microbiology, Faculty of Sciences, University of Cordoba, Campus Universitario de Rabanales, Eds 1C-3 and 2C-6, 14014, Córdoba, Spain

    Oscar Maestre & Juan C. Mauricio

Authors
  1. Rafael A. Peinado
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Juan J. Moreno
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Oscar Maestre
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Juan C. Mauricio
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Juan C. Mauricio.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Peinado, R.A., Moreno, J.J., Maestre, O. et al. Use of a Novel Immobilization Yeast System for Winemaking. Biotechnol Lett 27, 1421–1424 (2005). https://doi.org/10.1007/s10529-005-0939-2

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10529-005-0939-2

Keywords

Search

Navigation