Low temperature fermentation of wine and beer by cold-adapted and immobilized yeast cells

  • M. Kanellaki
  • A. A. Koutinas


Over the last 20 years considerable research and development have been made in wine making and brewing technology with the aim of improving the productivity and quality, taste and aroma of wine and beer. Use of selected cultures and genetically modified yeasts with desired traits, use of immobilized cells on several supports, enzymatic treatments, addition of adjuncts to malt, modern development in fermentor design and low-temperature fermentation are some technological innovations in alcoholic fermentation. Among these technological innovations, lowtemperature fermentation by cold-adapted and immobilized yeast cells is reviewed here.


Yeast Strain Immobilize Cell High Alcohol Free Cell Alcoholic Fermentation 
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Copyright information

© Springer-Verlag Berlin Heidelberg 1999

Authors and Affiliations

  • M. Kanellaki
    • 1
  • A. A. Koutinas
    • 1
  1. 1.Department of Chemistry, Section of Analytical, Environmental and Applied ChemistryUniversity of PatrasPatrasGreece

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