1. Αποθετήριο Παραδοτέων Υποτρόφων Δράσεων ΕΣΠΑ Τριτοβάθμιας Εκπαίδευσης 2017-2023
2. Όλο το Αποθετήριο
3. Ερευνητικές ομάδες

Τύπος:	Αναρτημένη ανακοίνωση (poster)
Τίτλος:	Effect of free or immobilized kefir culture on the profile of volatiles in low-alcohol wines
Συγγραφέας:	[EL] Κουρκουτάς, Ιωάννης[EN] Kourkoutas, Ioannis [EL] Σγουρός, Γεώργιος[EN] Sgouros, Georgios [EL] Μητροπούλου, Γρηγορία[EN] Mitropoulou, Gregoria [EL] Σανταρμάκη, Βαλεντίνη[EN] Santarmaki, Valentini [EL] Νικολάου, Αναστάσιος[EN] Nikolaou, Anastasios
Ημερομηνία:	Μαΐ-2018
Περίληψη:	Nowadays, low alcohol wines (alcohol content <10 % vol) represent a new steadily rising trend in the global wine market driven by social, environmental and economic reasons. However, in order to achieve low alcohol concentrations, wines are being treated with harsh physicochemical methods that affect the wine quality negatively. To achieve high wine quality, malolactic (ML) fermentation is applied worldwide, resulting in reduction of beverage acidity, microbial stability, and organoleptic improvement. Nevertheless, it is a difficult and time-consuming process that may lead to delay or even failure. On the other hand, it is well documented that cell immobilization may offer numerous technological advantages, such as enhanced fermentation productivity, ability for cell recycling, application of continuous configurations, enhanced cell stability and viability, and improvement of quality. Hence, the aim of the present study was to evaluate the effect of kefir culture on the profile of volatiles in low-alcohol wines, since it was successfully used in simultaneous alcoholic and ML cider fermentations recently. Fermentation efficiency of free or immobilized cells on natural supports (apple pieces, delignified cellulosic material, and grape skins) was tested in repeated batch fermentations at a wide temperature range (5-30 C). Ethanol content ranged 4.5-10.5% (v/v) depending on fermentation temperature and malic acid conversion up to 59.3% was recorded. The main volatiles identified by HS-SPME GC/MS analysis were esters, organic acids, alcohols, carbonyl and miscellaneous compounds. Application of Principal Component Analysis clearly showed that the fermentation temperature had a significant effect instead of the nature of kefir culture. Noticeably, all products were accepted by the sensory panel during the preliminary organoleptic evaluation.
Γλώσσα:	Αγγλικά
Τόπος δημοσίευσης:	Rome, Italy
Σελίδες:	1
DOI:	10.21767/2577-0586-C1-003
ISSN:	2577-0586
Θεματική κατηγορία:	[EL] Βιοτεχνολογία τροφίμων[EN] Food Biotechnology
Κάτοχος πνευματικών δικαιωμάτων:	© by the authors.
Όροι και προϋποθέσεις δικαιωμάτων:	All Published work is licensed under a Creative Commons Attribution 4.0 International License
Διατίθεται ανοιχτά στην τοποθεσία:	https://www.imedpub.com/proceedings/effect-of-free-or-immobilized-kefir-culture-on-the-profile-of-volatiles-in-lowalcohol-wines-2336.html
Ηλεκτρονική διεύθυνση του τεκμηρίου στον εκδότη:	https://www.imedpub.com/proceedings/effect-of-free-or-immobilized-kefir-culture-on-the-profile-of-volatiles-in-lowalcohol-wines-2336.html
Ηλεκτρονική διεύθυνση περιοδικού:	https://www.imedpub.com/food-nutrition-and-population-health/
Τίτλος πηγής δημοσίευσης:	Journal of Food, Nutrition and Population Health
Τόμος:	2
Σελίδες τεκμηρίου (στην πηγή):	74
Όνομα εκδήλωσης:	2nd EuroSciCon Conference on Food Technology
Τοποθεσία εκδήλωσης:	Rome, Italy
Ημ/νία έναρξης εκδήλωσης:	14/05/2018
Ημ/νία λήξης εκδήλωσης:	16/05/2018
Σημειώσεις:	Posters & Accepted Abstracts: J Food Nutr Popul Health DOI: 10.21767/2577-0586-C1-003
Εμφανίζεται στις συλλογές:	Ερευνητικές ομάδες