Malolactic fermentation in wine with Lactobacillus casei cells immobilized on Delignified cellulosic material.
In this work Lactobacillus casei ATCC 393 cells immobilized on delignified cellulosic material (DCM) were used for malolactic fermentation (MLF) of wine. Wine was produced using yeast cells immobilized on DCM at 20 degrees C, and after alcoholic fermentation, MLF at 27 degrees C followed using immobilized L. casei ATCC 393 cells. A total of 11 repeated alcoholic and subsequent MLF batches were performed within a period of 1 month. As the repeated MLF batches proceeded, the MLF activity of the immobilized biocatalyst was reduced. Malic acid degradation was reduced from 80 to 2%, pH was reduced by 0.5-0.1 unit, acetic acid concentrations were slightly reduced or remained stable (0.002 g/L), the higher alcohols 1-propanol, isobutyl alcohol, and amyl alcohol were decreased by 84, 23, and 11%, respectively, and ethyl acetate concentration was increased by approximately 56%. Wine samples were analyzed by GC-MS before and after MLF, revealing some qualitative differences.
Agouridis
Nikolaos
N
Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500, Patras, Greece.
Bekatorou
Argyro
A
Nigam
Poonam
P
Kanellaki
Maria
M
D002264:Carboxylic Acids / Q000032:analysis; D018914:Cells, Immobilized; D002482:Cellulose; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D007780:Lacticaseibacillus casei / Q000378:metabolism*; D008293:Malates / Q000378:metabolism*; D008854:Microscopy, Electron; D014835:Volatilization; D014920:Wine / Q000032:analysis
D002264:Carboxylic Acids; D008293:Malates; C030298:malic acid; D002482:Cellulose