Skip to main content
SpringerLink
Log in

Immobilised Cell Technology in Winery and Fruit Wine Production

  • Chapter
Engineering and Manufacturing for Biotechnology

Part of the book series: Focus on Biotechnology ((FOBI,volume 4))

Summary

Winemaking is largely concerned with the progress of biotechnology and especially with the use of high cell density reactors. Entrapment is the most widely method to immobilise cells; several matrix can be used (alginate, carrageenan, agar) with different geometry (beads, fibres, plates). Alcoholic fermentation of wine, malolactic fermentation, bottle fermentation known as the "Methode champenoise" and sparkling wines are among the industrial applications. Whereas prospects for this technology appear encouraging, further research is needed to optimise reaction variables, improve the long-term stability of the reactors, and understand more about secondary metabolite production by yeasts under these conditions. Nevertheless, several industrial trials have shown that fermented products with good flavour could be produced, and about 20 patents have been published which underlines the potential interest of this technology.

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

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 219.00
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Barre, P., Blondin, B., Dequin, S., Feuillat, M., Sablayrolles, J.M. and Salmon, J.M. (1998) La levure de fermentation alcoolique. In Oenologie, pp. 414–495, Technique et Documentation Lavoisier, Paris.

    Google Scholar 

  • Bertuccioli, M., Rosi, 1. and Costamagna, L. (1988) Recent progress in the use of immobilised yeasts in wine fermentation. In Proceedings of the second international cool climate viticulture and oenology symposium, pp. 304–307, New-Zealand society of viticulture and oenology, Auckland.

    Google Scholar 

  • Bidan, P., Diviès, C. and Dupuy, P. (1978) Procédé perfectionné de préparation de vins mousseux.

    Google Scholar 

  • Busova, K., Magyar, I. and Janky, F. (1994) Effect of immobilised yeasts on the quality of bottle-fermented sparkling wine. Acta Alimantaria 23, 9–23.

    CAS  Google Scholar 

  • Calleja, G.B. (1987) Cell aggregation. In The yeasts, Vol. 2, pp. 164–298, Academic Press, London.

    Google Scholar 

  • Cantarelli, C. (1989) Factors affecting the behaviour of yeasts in wine fermentation. In Biotechnology applications in beverage production, pp. 127–151, Elsevier Applied Science, London.

    Google Scholar 

  • Crapisi, A., Nuti, M.P., Zamorani, A. and Spettoli, P. (1987a) Improved stability of immobilised Lactobacillus sp. Cells for the control of malolactic fermentation in wine. Am. J. Enol. Vitic. 38, 310–312.

    CAS  Google Scholar 

  • Crapisi, A., Spettoli, P., Nuti, M.P. and Zamorani, A. Comparative traits of Lactobacillus brevis, Lactobacillus fructivorans and Leuconostoc oenos immobilised cells for the control of malolactic fermentation in wine. J. Appl. Bacteriol. 63, 513–521.

    Google Scholar 

  • Cuenat, P. and Villetaz, J.C. (1984) Essais de fermentation malolactique des vins par des bactéries lactiques immobilisées du genre Leuconostoc. Revue suisse viticulture arboriculture horticulture 16, 145–151.

    CAS  Google Scholar 

  • Diviès, C. (1975) Procédé enzymatique utilisant des microorganismes inclus. French Patent #2320349.

    Google Scholar 

  • Diviès, C. and Siess, M.H. (1976) Etude du catabolisme de l’acide L-malique par Lactobacillus casei emprisonné dans un gel de polyacrylamide. Ann. Microbiol. 127 B, 525–539.

    Google Scholar 

  • Diviès, C. and Deschamps, P. (1986) Procédé et appareillage pour la mise en œuvre de réactions enzymatiques et application à la préparation de boissons fermentées. French Patent #2601687.

    Google Scholar 

  • Diviès, C., Lenzi, P., Beaujeu, J. and Herault, F. (1989) Process for preparing microorganisms incorporated within substantially dehydrated gels, gels obtained and their use in the preparation of fermented beverages. World Patent #9000602.

    Google Scholar 

  • Duteurtre B.H.J., Ors, P., Charpentier, M.S. and Midoux, N. (1984a) Procédé et installation de fabrication de goutelettes essentiellement sphériques de dimension approximativement uniforme et de diamètre supérieur à au moins environ deux millimètres à partir d’un matériau susceptible de s’écouler, solidifiable, coagulable ou gélifiable con tenant de préférenc e des particules en particulier formées par les levures ou microorganismes de fermentation. French Patent #2570959.

    Google Scholar 

  • Duteurtre, B.H.J., Coulon, P.A. and Goutard, R.M. (1984b) Procédé et appareil de transfert et/ou de dosage de particules fragiles, à ca dence élevée, en vue, par exemple, de l’insertiondans un récipient. French Patent #2571135.

    Google Scholar 

  • Fiechter, A, Fuhrmann, G.F. and Kappeli, O. (1981) Regulation of glucose metabolism in growing yeast cell. Adv. Microbiol. Physiol. 22, 123–183.

    CAS  Google Scholar 

  • Flanzy C. (1998) Oenologie, Lavoisier Techniques et Documentation, Paris.

    Google Scholar 

  • Fleet, G.H. and Costello, P.J. (1991) Malolactic fermentation of wine, U.S. Patent #5104665.

    Google Scholar 

  • Fumi, M.D., Trioli, G., Colombi, M.G. and Colagrande, O. (1988) Immobilisation of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle-fermented sparkling wine production. Am. J. Enol. Vitic. 39, 267–272.

    CAS  Google Scholar 

  • Fumi, M.D., Bufo, M., Trioli, G. and Colagrande, O. (1989) Bulk sparkling wine production by external encapsulated yeast bioreactor. Biotechnol. Letters 11, 821–824.

    CAS  Google Scholar 

  • Galazzo, J.L. and Bailey, J.E. (1990) Growing Saccharomyces cerevisiae in calcium-alginate beads induces cell alterations which accelerate glucose conversion to ethanol. Biotechnol. Bioeng. 36, 417–426.

    Article  CAS  Google Scholar 

  • Ghommidh, C. and Navarro, J.M. (1986) Flocculation-fermentation. In Bioreacteurs, pp. 89–112, Société Française de Microbiologie, Paris.

    Google Scholar 

  • Godia, F., Casas, C. and Sola, C. (1991) Application of immobilised yeast cells to sparkling wine fermentation. Biotechnol. Prog. 7, 468–470.

    Article  CAS  Google Scholar 

  • Groboillot, A., Boadi, D.K., Poncelet, D. and Neufeld, R.J. (1994) Immobilisation of cells for application in the food industry. Crit Rev. Biotechnol. 14, 75–107.

    CAS  PubMed  Google Scholar 

  • Hill, F. (1990) Immobilisation of yeast in alginate beads for production of alcoholic beverages. U.S. Patent #5070019.

    Google Scholar 

  • Hsu, W-P. (1987) Apparatus for the production of ethanol and fermented beverages. U.S. Patent #4790238.

    Google Scholar 

  • ITV (1994) Choix et emploi des micro-organismes en oenologie, ITV-Communication, Paris.

    Google Scholar 

  • Janssen, D (1993) Immobilised-cell malolactic fermentation. Vitic. Enol. Sci. 48, 219.

    CAS  Google Scholar 

  • Lafon-Lafourcade, S. (1983) Wine and brandy. In Biotechnology, vol 5, pp. 81–163, VCH Verlagsgesellschaft, Weinheim.

    Google Scholar 

  • Lefur, Y. (1990) Typicité et macération pelliculaire. Application au cépage Chardonnay en Bourgogne, Revue des Oenologues 57, 23–25.

    Google Scholar 

  • Lenzi, P. and Cavin, J.F. (1985) Procédé de fabrication de boissons fermentées aromatisées. French Patent #2580665.

    Google Scholar 

  • Lemonnier, J. (1986) Cartouche tubulaire filtrante et son application à la fabrication de vin mousseux en bouteille. European Patent #0210915.

    Google Scholar 

  • Lemonnier, J. (1990) Insert for second fermentation of champagne or wines produced by the traditional method. European Patent #0428428.

    Google Scholar 

  • Lemmonier, J. (1992) Cartouche de fibres creuses microporeuses pour la fermentation de boissons sucrées. European Patent #0555603.

    Google Scholar 

  • Lommi, H. and Ahvenaimen, J. (1990) Method using immobilised yeast to produce ethanol and alcoholic beverages, European Patent # 036II65.

    Google Scholar 

  • Maule, D.R. (1986) A century of fermenter design. J. Inst. Brew. 92, 137–145.

    Google Scholar 

  • Moresi, M. (1989a) Fermenter design for alcoholic beverage production. In Biotechnology applications in beverage production, pp. 93–106, Elsevier Applied Science, London.

    Google Scholar 

  • Moresi, M. (1989b) Optimal fermenter design for white wine production. In Biotechnology applications in beverage production, pp. 107–126, Elsevier Applied Science, London.

    Google Scholar 

  • Naouri, P., Chagnaud, P., Arnaud, A., Galzy, P. and Mathieu, J. (1991) A new technology for malolactic bioconversion in wine. J. Wine Res. 2, 5–20.

    Google Scholar 

  • Navarro, J.M (1978) Production d’ethanol par descellules adsorbées. In Utilisation industrielle du carbone d’origine végétalé par voie microbienne, pp. 211–217, Société Française de Microbiologie, Paris.

    Google Scholar 

  • Ogbonna, J.M., Amano, Y., Nakamura, K., Yokotsuka, K., Shimaza, Y., Wtanabe, M. and Hara, S. (1989) A multistage bioreactor with replaceable bioplates for continuous wine fermentation. Am. J. Enol. Vitic. 40, 292–298

    CAS  Google Scholar 

  • Ohno, T. and Takahashi, R. (1986) Rôle of wort aeration in the brewing process. Part 1: oxygen uptake and biosynthesis of lipid by the final yeast. J. Inst. Brew 92, 467–470.

    Google Scholar 

  • Poirat D. (1996) Procédé pour faire fermenter un liquide en bouteille, et cage amovible pour sa mise en œuvre. French Patent #2745586.

    Google Scholar 

  • Quetsch, K-H. (1990) Immobilised biocatalyst bottle stopper — for sparkling wine with string to retract the filter housing inside the stopper, German Patent #3931906.

    Google Scholar 

  • Rossi, J. and Clementi, F. (1984) L-malic acid catabolism by polyacrylamide gel entrapped Leuconostoc oenos. Am. J. Enol. Vitic. 35, 100–102.

    CAS  Google Scholar 

  • Salou, P., Sablayrolles, J.M. and Barre, J.M. (1988) Production de levures d’intérêt oenologique. Revue Française d’Oenologie 114, 29–34.

    Google Scholar 

  • Sarishvili, N.G., Storchevoi, N., Vaganov, V.M. and Reiblat, B.B. (1987) Process for producing sparkling wines, U.S. Patent #4981700.

    Google Scholar 

  • Spettoli, P., Bottacin, A., Nuti, M.P. and Zamorani, A. (1982) Immobilisation of Leuconostoc oenos ML34 in calcium alginate gels and its application to wine technology. Am. J. Enol. Vitic. 33, 1–5.

    CAS  Google Scholar 

  • Spooner, J.E. (1973) Method for producing champagne. U.S. Patent #4009285.

    Google Scholar 

  • Steewart, G.G. and Russell, I. (1986) One hundred years of yeast research and development in the brewing industry. J. Inst. Brew. 92, 537–558.

    Google Scholar 

  • Valade, M. and Rinville, X. (1990) Approches techniques et économiques de s différents procédés de prise de mousse en bouteille. In Les nouvelles techniques de tirage, pp. 34–39, Association des techniciens supérieurs en viticulture et oenologie, Epernay.

    Google Scholar 

  • Yokotsuka, K., Otaki, A., Naitoh, A. and Tanaka, H. (1993) Controlled simultaneous deacidification and alcohol fermentation of a high-acid grape must using two immobilised yeasts, S+chizosaccharomyces pombe and Saccharomyces cerevisiae. Am. J. Enol. Vitic 44, 371–377.

    CAS  Google Scholar 

  • Yokotsuka, K., Yajima, M. and Matsudo, T. (1997) Production of bottle-fermented sparkling wine using yeast immobilised in double-layer gel beads or strands. Am. J. Enol. Vitic. 48, 471–481.

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Laboratoire de Microbiologie UMR INRA, ENSBANA, Université de Bourgogne, 1-esplanade Erasme, 21000, Dijon, France

    Remy Cachon & Charles Divies

Authors
  1. Remy Cachon
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Charles Divies
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Société de Chimie Industrielle, Centre for Veterinary and Agrochemical Research, Tervuren, Belgium

    Marcel Hofman

  2. Faculté Univ. des Sciences Agronomiques Gembloux, Centre Wallon de Biologie Industrielle, Belgium

    Philippe Thonart

Rights and permissions

Reprints and permissions

Copyright information

© 2001 Kluwer Academic Publishers

About this chapter

Cite this chapter

Cachon, R., Divies, C. (2001). Immobilised Cell Technology in Winery and Fruit Wine Production. In: Hofman, M., Thonart, P. (eds) Engineering and Manufacturing for Biotechnology. Focus on Biotechnology, vol 4. Springer, Dordrecht. https://doi.org/10.1007/0-306-46889-1_28

Download citation

  • DOI: https://doi.org/10.1007/0-306-46889-1_28

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-0-7923-6927-1

  • Online ISBN: 978-0-306-46889-6

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation