Document Detail


High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3.
MedLine Citation:
PMID:  14734836     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Kluyveromyces marxianus IMB3 yeast cells were immobilized on delignified cellulosic material, apple, and quince separately. Both immobilized and free cells were used in high-temperature wine making, and their fermented grape must contained 3 to 4% alcohol. Semisweet wines were produced by the addition of potable alcohol to the fermented must. Preliminary sensory evaluation of the produced semisweet wines showed good flavor and aroma. The final product contained extremely low levels of higher and amyl alcohols while ethyl acetate was at levels usually present in wines. The ferment produced may be blended with other products to improve their quality.
Authors:
Y Kourkoutas; C McErlean; M Kanellaki; C J Hack; R Marchant; I M Banat; A A Koutinas
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Publication Detail:
Type:  Comparative Study; Evaluation Studies; Journal Article    
Journal Detail:
Title:  Applied biochemistry and biotechnology     Volume:  112     ISSN:  0273-2289     ISO Abbreviation:  Appl. Biochem. Biotechnol.     Publication Date:  2004 Jan 
Date Detail:
Created Date:  2004-01-21     Completed Date:  2004-09-07     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8208561     Medline TA:  Appl Biochem Biotechnol     Country:  United States    
Other Details:
Languages:  eng     Pagination:  25-35     Citation Subset:  IM    
Affiliation:
Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500, Patras, Greece.
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MeSH Terms
Descriptor/Qualifier:
Bioreactors / microbiology
Cell Culture Techniques / methods*
Cell Division / physiology
Cells, Immobilized / physiology
Ethanol / metabolism*
Feasibility Studies
Food Analysis / methods
Hot Temperature
Kluyveromyces / cytology,  growth & development*,  metabolism*
Species Specificity
Temperature
Vitis / microbiology*
Wine / analysis*,  microbiology*
Chemical
Reg. No./Substance:
64-17-5/Ethanol

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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