title: Aroma formation by immobilized yeast cells in fermentation processes.
abstract: Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.
authors.affiliation: Department of Food Technology, Faculty of Agriculture, University of Belgrade, Serbia.
authors.forename: V
authors.initials: V
authors.lastname: Nedović
authors.forename: B
authors.initials: B
authors.lastname: Gibson
authors.forename: T F
authors.initials: TF
authors.lastname: Mantzouridou
authors.forename: B
authors.initials: B
authors.lastname: Bugarski
authors.forename: V
authors.initials: V
authors.lastname: Djordjević
authors.forename: A
authors.initials: A
authors.lastname: Kalušević
authors.forename: A
authors.initials: A
authors.lastname: Paraskevopoulou
authors.forename: M
authors.initials: M
authors.lastname: Sandell
authors.forename: D
authors.initials: D
authors.lastname: Šmogrovičová
authors.forename: M
authors.initials: M
authors.lastname: Yilmaztekin
mesh_terms: D001515:Beer / Q000032:analysis / Q000382:microbiology; D018914:Cells, Immobilized / Q000378:metabolism; D005285:Fermentation; D005421:Flavoring Agents / Q000378:metabolism*; D014920:Wine / Q000032:analysis / Q000382:microbiology; D015003:Yeasts / Q000235:genetics / Q000378:metabolism*
chemical_list: D005421:Flavoring Agents
keywords: carbonyl; ester; fermentation; flavour; higher alcohol; immobilization; yeast