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Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
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Microorganisms 2020, 8(5), 764; https://doi.org/10.3390/microorganisms8050764
Received: 26 April 2020 / Revised: 7 May 2020 / Accepted: 19 May 2020 / Published: 20 May 2020
(This article belongs to the Special Issue Substrate Tolerant Fermentations)
An alternative methodology is proposed for low temperature winemaking using freeze-dried raw materials. Pine sawdust was delignified and the received porous cellulosic material was applied as immobilization carrier of the psychrotolerant yeast strain Saccharomyces cerevisiae AXAZ-1. The immobilization of yeast cells was examined and verified by scanning electron microscopy (SEM). The immobilized biocatalyst and high-gravity grape must were separately freeze-dried without cryoprotectants and stored at room temperature (20–22 °C) for 3 months. The effect of storage on the fermentation efficiency of the immobilized biocatalyst at low temperatures (1–10 °C), as well as on the aromatic characteristics of the produced wines was evaluated. Storage time had no significant effect on the fermentation efficiency of the biocatalyst resulting in most cases in high ethanol production 13.8–14.8% v/v. The volatile fraction of the produced wines was examined using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography mass spectrometry (GC/MS). GC-MS/SPME analysis along with the organoleptic evaluation revealed in all produced wines a plethora of fresh and fruit aromatic notes. To conclude, fermentation kinetics and aromatic profile evaluation encourages the production of high-quality sweet wines at low temperatures using pine sawdust (Pinus halepensis) entrapped yeast cells as a promoter. View Full-Text
Keywords: sweet winemaking; psychrotolerant yeast; pine sawdust; freeze-drying; high-gravity low-temperature fermentation; aromatic profile. sweet winemaking; psychrotolerant yeast; pine sawdust; freeze-drying; high-gravity low-temperature fermentation; aromatic profile.
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MDPI and ACS Style

Terpou, A.; Ganatsios, V.; Kanellaki, M.; Koutinas, A.A. Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality. Microorganisms 2020, 8, 764. https://doi.org/10.3390/microorganisms8050764

AMA Style

Terpou A, Ganatsios V, Kanellaki M, Koutinas AA. Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality. Microorganisms. 2020; 8(5):764. https://doi.org/10.3390/microorganisms8050764

Chicago/Turabian Style

Terpou, Antonia, Vassilios Ganatsios, Maria Kanellaki, and Athanasios A. Koutinas 2020. "Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality" Microorganisms 8, no. 5: 764. https://doi.org/10.3390/microorganisms8050764

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