Use of a novel immobilization yeast system for winemaking.
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.
Peinado
Rafael A
RA
Department of Agricultural Chemistry, University of Cordoba, Campus Universitario de Rabanales, Eds 1C-3 and 2C-6, 14014, Córdoba, Spain.
Moreno
Juan J
JJ
Maestre
Oscar
O
Mauricio
Juan C
JC
D000596:Amino Acids / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid; D000431:Ethanol / Q000378:metabolism / Q000494:pharmacology; D005285:Fermentation; D007218:Industrial Microbiology / Q000379:methods*; D010407:Penicillium / Q000187:drug effects / Q000502:physiology*; D012441:Saccharomyces cerevisiae / Q000378:metabolism* / Q000502:physiology; D013172:Spores, Fungal / Q000502:physiology; D014920:Wine / Q000032:analysis* / Q000592:standards
D000596:Amino Acids; D000431:Ethanol