Low temperature, continuous wine-making by immobilized cells: a comparative study of the effect of temperature on volatile by-products
1998
Bakoyianis, V. | Kanellaki, M. | Psarianos, K. | Koutinas, A.A.
A comparison study concerning the formation of methanol, ethylacetate, propanol- 1, isobutanol and amyl alcohols (mixture of 2- methylbutanol-1 and 3-methylbutanol-1) in continuous wine-making by gamma-alumina, kissiris and alginates supported biocatalysts is performed in this investigation. The effect of temperature was also examined. Methanol content was not affected by the support, process and temperature, but the concentrations of the other above compounds were reduced by the reduction of the temperature in all studied supports. The percentage content of ethyl acetate in the total volatile determined plus methanol was higher in the case of immobilized cells than in free cells. Kissiris supported biocatalyst increased this parameter but the other and free cells decreased it. Propanol-l, isobutyl-alcohol and amyl alchols as percentage on total volatiles determined plus methanol were less than those of free cells for all supports and temperatures studied. The effect of the improvement of the formation of volatiles on quality of the wine was examined by a taste test.
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