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https://hdl.handle.net/123456789/166| Τύπος: | Άρθρο σε επιστημονικό περιοδικό |
| Τίτλος: | Freeze-dried immobilized kefir culture in low alcoholic winemaking |
| Συγγραφέας: | [EL] Νικολάου, Αναστάσιος[EN] Nikolaou, Anastasios [EL] Σγουρός, Γεώργιος[EN] Sgouros, Georgios [EL] Μητροπούλου, Γρηγορία[EN] Mitropoulou, Gregoria [EL] Σανταρμάκη, Βαλεντίνη[EN] Santarmaki, Valentini [EL] Κουρκουτάς, Ιωάννης[EN] Kourkoutas, Ioannis |
| Ημερομηνία: | 21/01/2020 |
| Περίληψη: | Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (apple pieces, grape skins and delignified cellulosic material) in low alcohol winemaking at various temperatures (5–30 ◦C). Initially, genetic analysis of kefir culture was performed by Next Generation Sequencing. There was an immobilization of kefir culture on grape skins-enhanced cell survival during freeze-drying in most cases, even when no cryoprotectant was used. Simultaneous alcoholic and malolactic fermentations were performed in repeated batch fermentations for >12 months, using freeze-dried free or immobilized cells produced with no cryoprotectant, suggesting the high operational stability of the systems. Values of great industrial interest for daily ethanol productivity and malic acid conversion [up to 39.5 g/(Ld) and 67.3%, respectively] were recorded. Principal Component Analysis (PCA) showed that freeze-drying rather than the fermentation temperature affected significantly minor volatiles. All low alcohol wines produced were accepted during the preliminary sensory evaluation. |
| Γλώσσα: | Αγγλικά |
| Σελίδες: | 22 |
| DOI: | 10.3390/foods9020115 |
| EISSN: | 2304-8158 |
| Θεματική κατηγορία: | [EL] Βιοτεχνολογία τροφίμων[EN] Food Biotechnology |
| Λέξεις-κλειδιά: | Immobilization; freeze-drying; cryoprotectants; volatiles; next generation sequencing |
| Κάτοχος πνευματικών δικαιωμάτων: | © 2020 by the authors. Licensee MDPI |
| Όροι και προϋποθέσεις δικαιωμάτων: | This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
| Διατίθεται ανοιχτά στην τοποθεσία: | https://www.mdpi.com/2304-8158/9/2/115 |
| Ηλεκτρονική διεύθυνση του τεκμηρίου στον εκδότη: | https://www.mdpi.com/2304-8158/9/2/115 |
| Ηλεκτρονική διεύθυνση περιοδικού: | https://www.mdpi.com/journal/foods |
| Τίτλος πηγής δημοσίευσης: | Foods |
| Τεύχος: | 2 |
| Τόμος: | 9 |
| Σελίδες τεκμηρίου (στην πηγή): | Article no 115 |
| Σημειώσεις: | This work was supported by the Greek Operational Program “Human Resources Development, Education and Lifelong Learning, Support researchers with emphasis on young researchers” [MIS 5006289]: “Novel wine products using biopreservatives and probiotics”, co-funded by the European Union (European Social Fund) and Greek National Funds, National Strategic Reference Framework (NSRF) 2014–2020. |
| Εμφανίζεται στις συλλογές: | Ερευνητικές ομάδες |
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| Αρχείο | Περιγραφή | Σελίδες | Μέγεθος | Μορφότυπος | Έκδοση | Άδεια | |
|---|---|---|---|---|---|---|---|
| Nikolaou et al_2020_foods-09-00115.pdf | 876.39 kB | Adobe PDF | Δημοσιευμένη/του Εκδότη |  | Δείτε/ανοίξτε |