A freeze-dried immobilized biocatalyst produced by immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on gluten pellets and subsequent freeze-drying was used in a multistage fixed-bed tower (MFBT) bioreactor for batch and continuous wine-making. The MFBT bioreactor resulted in higher alcohol productivity compared to fermentations carried out in a packed bed (PB) bioreactor and showed an important operational stability and no decrease in activity, even at low fermentation temperature (5 degrees C) and after storage for 6 months at 4 degrees C. The production of amyl alcohols proved to be temperature dependent and was significantly reduced at low temperatures. Re-activation of the freeze-dried immobilized cells after storage for 6 months resulted in further decreased content of amyl alcohols. The SPME GC/MS analysis of volatile compounds revealed no significant differences in the wines produced by MFBT and PB bioreactors, while the preliminary sensory evaluation ascertained th...e overall improved quality of the produced wines. Potential industrial application of MFBT bioreactor is also assessed and discussed.
TY - JOUR
AU - Sipsas, Vasilios
AU - Kolokythas, George
AU - Kourkoutas, Yiannis
AU - Plessas, Stavros
AU - Nedović, Viktor
AU - Kanellaki, Maria
PY - 2009
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2050
AB - A freeze-dried immobilized biocatalyst produced by immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on gluten pellets and subsequent freeze-drying was used in a multistage fixed-bed tower (MFBT) bioreactor for batch and continuous wine-making. The MFBT bioreactor resulted in higher alcohol productivity compared to fermentations carried out in a packed bed (PB) bioreactor and showed an important operational stability and no decrease in activity, even at low fermentation temperature (5 degrees C) and after storage for 6 months at 4 degrees C. The production of amyl alcohols proved to be temperature dependent and was significantly reduced at low temperatures. Re-activation of the freeze-dried immobilized cells after storage for 6 months resulted in further decreased content of amyl alcohols. The SPME GC/MS analysis of volatile compounds revealed no significant differences in the wines produced by MFBT and PB bioreactors, while the preliminary sensory evaluation ascertained the overall improved quality of the produced wines. Potential industrial application of MFBT bioreactor is also assessed and discussed.
PB - Elsevier Sci Ltd, Oxford
T2 - Journal of Food Engineering
T1 - Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells
EP - 503
IS - 4
SP - 495
VL - 90
DO - 10.1016/j.jfoodeng.2008.07.016
UR - conv_4428
ER -
@article{
author = "Sipsas, Vasilios and Kolokythas, George and Kourkoutas, Yiannis and Plessas, Stavros and Nedović, Viktor and Kanellaki, Maria",
year = "2009",
abstract = "A freeze-dried immobilized biocatalyst produced by immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on gluten pellets and subsequent freeze-drying was used in a multistage fixed-bed tower (MFBT) bioreactor for batch and continuous wine-making. The MFBT bioreactor resulted in higher alcohol productivity compared to fermentations carried out in a packed bed (PB) bioreactor and showed an important operational stability and no decrease in activity, even at low fermentation temperature (5 degrees C) and after storage for 6 months at 4 degrees C. The production of amyl alcohols proved to be temperature dependent and was significantly reduced at low temperatures. Re-activation of the freeze-dried immobilized cells after storage for 6 months resulted in further decreased content of amyl alcohols. The SPME GC/MS analysis of volatile compounds revealed no significant differences in the wines produced by MFBT and PB bioreactors, while the preliminary sensory evaluation ascertained the overall improved quality of the produced wines. Potential industrial application of MFBT bioreactor is also assessed and discussed.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells",
pages = "503-495",
number = "4",
volume = "90",
doi = "10.1016/j.jfoodeng.2008.07.016",
url = "conv_4428"
}
Sipsas, V., Kolokythas, G., Kourkoutas, Y., Plessas, S., Nedović, V.,& Kanellaki, M.. (2009). Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 90(4), 495-503.
https://doi.org/10.1016/j.jfoodeng.2008.07.016
conv_4428
Sipsas V, Kolokythas G, Kourkoutas Y, Plessas S, Nedović V, Kanellaki M. Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells. in Journal of Food Engineering. 2009;90(4):495-503.
doi:10.1016/j.jfoodeng.2008.07.016
conv_4428 .
Sipsas, Vasilios, Kolokythas, George, Kourkoutas, Yiannis, Plessas, Stavros, Nedović, Viktor, Kanellaki, Maria, "Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells" in Journal of Food Engineering, 90, no. 4 (2009):495-503,
https://doi.org/10.1016/j.jfoodeng.2008.07.016 .,
conv_4428 .
