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Red wine making by immobilized cells and influence on volatile composition
Argyris Tsakiris1, Vasillios Sipsas, Argyro Bekatorou
1Department of Oenology and Spirits Technology, Faculty of Food Technology and Nutrition, Technological Educational Institution of Athens, Ag. Spiridonos Str, Egaleo, GR-12210, Athens, Greece.
Journal of Agricultural and Food Chemistry
|March 5, 2004
Summary
Immobilized yeast in raisins enables low-temperature red wine production. This method yields quality wine with over 11% alcohol at 6°C, showing promising results for efficient winemaking.
Area of Science:
- Enology
- Biotechnology
- Food Science
Background:
- Traditional red wine production involves yeast fermentation of grape must.
- Controlling fermentation temperature is crucial for wine quality and volatile compound formation.
- Immobilizing yeast cells offers potential for improved fermentation efficiency and control.
Purpose of the Study:
- To investigate red wine production using yeast immobilized in raisin berries at various temperatures.
- To evaluate the impact of low-temperature fermentation on wine productivity and organoleptic quality.
- To compare wines produced by immobilized yeast cells with those made by free yeast cells.
Main Methods:
- Yeast cells were immobilized in two types of raisin berries.
- A modified batch bioreactor was employed for fermentation and separation.
- Wine quality was assessed using gas chromatography (GC), GC-MS, and sensory evaluation at temperatures ranging from 6-30°C.
Main Results:
- Immobilized yeast successfully produced red wine with >11% alcohol within 8 days at 6°C.
- Lower temperatures decreased higher alcohol concentrations and increased ethyl acetate.
- Identified volatile compounds showed no significant qualitative differences compared to free-cell wines.
Conclusions:
- Yeast immobilization in raisins is effective for low-temperature red wine production.
- Optimal sensory quality was achieved at 6°C, indicating potential for cold fermentation strategies.
- This approach offers a viable method for producing quality red wine with enhanced control.