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https://hdl.handle.net/123456789/661| Τύπος: | Ανακοίνωση σε συνέδριο |
| Τίτλος: | Exploring strategies for low-alcohol wine-making using immobilized freeze-dried kefir culture |
| Συγγραφέας: | [EL] Κουρκουτάς, Ιωάννης[EN] Kourkoutas, Ioannis [EL] Νικολάου, Αναστάσιος[EN] Nikolaou, Anastasios [EL] Σγουρός, Γεώργιος[EN] Sgouros, Georgios [EL] Μητροπούλου, Γρηγορία[EN] Mitropoulou, Gregoria [EL] Σανταρμάκη, Βαλεντίνη[EN] Santarmaki, Valentini |
| Ημερομηνία: | Απρ-2019 |
| Περίληψη: | Low alcohol wines (<10.5% vol) represent a new trend in the global wine market driven mostly by modern lifestyle and environmental awareness, as well as economic reasons. In winemaking, ML fermentation usually occurs naturally and leads to reduced acidity, microbial stability, and improved sensory characteristics, but does not always proceed favorably under the natural conditions of wine. Thus, simultaneous alcoholic and malolactic (ML) fermentation that can be accomplished by yeasts in association with ML bacteria is suggested. As the use of wet cultures is incompatible with the industrial and commercial needs, freeze-dried cultures are considered preferable due to the advantages related to longer preservation times, resistance to microbial contamination and easy-handling during storage. Based on scientific evidence that cell immobilization results in enhanced fermentation productivity, maintenance of cell viability, improvement of product quality and offers the ability for cell recycling, the aim of the present study was to evaluate the effect of freeze-dried immobilized kefir culture in low-alcohol wine-making. Kefir is a microbial consortium of yeasts and lactic acid bacteria that has been successfully tested in alcoholic and ML fermentation of wine and cider, recently. In this vein, repeated batch fermentations using free or immobilized freeze-dried cells produced with no cryoprotective agents were conducted at a wide temperature range (5-30oC). All systems demonstrated high operational stability for a period longer than 1 year. Ethanol content ranged 5.9-10.5% (v/v) depending on fermentation temperature and malic acid conversion up to 67.3% was noted. Concentration of higher alcohols were low in all cases and a significant reduction was observed at 5oC, indicating the high quality of the products. The main volatiles identified by HS-SPME GC/MS analysis were esters, organic acids, alcohols, and carbonyl compounds. Application of Principal Component Analysis showed that the fermentation temperature rather than the nature of kefir culture had a significant effect. Noticeably, all wines were accepted by the sensory panel during the preliminary organoleptic evaluation. |
| Γλώσσα: | Αγγλικά |
| Τόπος δημοσίευσης: | Athens, Greece |
| Σελίδες: | 1 |
| DOI: | 10.21767/2577-0586-C2-014 |
| ISSN: | 2577-0586 |
| Θεματική κατηγορία: | [EL] Βιοτεχνολογία τροφίμων[EN] Food Biotechnology |
| Λέξεις-κλειδιά: | low alcohol wines; malolactic wine fermentation; immobilized kefir culture; freeze-drying; HS-SPME GC/MS analysis |
| Κάτοχος πνευματικών δικαιωμάτων: | © by the author(s) |
| Ηλεκτρονική διεύθυνση περιοδικού: | https://www.imedpub.com/food-nutrition-and-population-health/ |
| Τίτλος πηγής δημοσίευσης: | Journal of Food, Nutrition and Population Health |
| Τόμος: | 3 |
| Σελίδες τεκμηρίου (στην πηγή): | 32 |
| Όνομα εκδήλωσης: | 3rd EuroSciCon Conference on Food Technology (Food Technology 2019) |
| Τοποθεσία εκδήλωσης: | Athens, Greece |
| Ημ/νία έναρξης εκδήλωσης: | 22/04/2019 |
| Ημ/νία λήξης εκδήλωσης: | 24/04/2019 |
| Σημειώσεις: | Conference site: https://food-technology.euroscicon.com/ |
| Εμφανίζεται στις συλλογές: | Ερευνητικές ομάδες |
Αρχεία σε αυτό το τεκμήριο:
| Αρχείο | Περιγραφή | Σελίδες | Μέγεθος | Μορφότυπος | Έκδοση | Άδεια | |
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| Kourkoutas et al_2019_3rd EuroSciCon Conference on Food Technology, Athens, Greece, 22-23 April_p 32.pdf | Ανακοίνωση σε συνέδριο | 5.54 MB | Adobe PDF | - |  | Δείτε/ανοίξτε |