Biotechnology Letters

, Volume 27, Issue 18, pp 1421–1424

Use of a Novel Immobilization Yeast System for Winemaking

  • Rafael A. Peinado
  • Juan J. Moreno
  • Oscar Maestre
  • Juan C. Mauricio
Article

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.

Keywords

amino acids fermentation immobilization Saccharomyces cerevisiae volatile compounds 

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Copyright information

© Springer 2005

Authors and Affiliations

  • Rafael A. Peinado
    • 1
  • Juan J. Moreno
    • 1
  • Oscar Maestre
    • 2
  • Juan C. Mauricio
    • 2
  1. 1.Department of Agricultural ChemistryUniversity of CordobaCórdobaSpain
  2. 2.Department of Microbiology, Faculty of SciencesUniversity of CordobaCórdobaSpain

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