@article{
author = "Nedović, V. and Gibson, B. and Mantzouridou, Th.F. and Bugarski, B. and Đorđević, V. and Kalušević, A. and Paraskevopoulou, A. and Sandell, M. and Šmogrovičová, D. and Yilmaztekin, M.",
year = "2015",
abstract = "Immobilized cell technology has shown a significant promotional effect on the fermentation
of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and
physiological alterations occurring in immobilized yeast cells impact on aroma formation
during fermentation processes. The focus of this review is exploitation of existing knowledge
on biochemistry and the biological role of flavour production in yeast for the
biotechnological production of aroma compounds of industrial importance by means of
immobilized yeast. Various types of carrier materials and immobilization methods proposed
for application in beer, wine, fruit wine, cider and mead production are presented.
Engineering aspects with special emphasis on immobilized cell bioreactor design, operation
and scale-up potential are also discussed. Ultimately, examples of products with improved
quality properties within the alcoholic beverages are addressed together with identification
and description of the future perspectives and scope for cell immobilization in fermentation
processes.",
publisher = "Wiley",
journal = "Yeast",
title = "Aroma formation by immobilized yeast cells in fermentation processes",
pages = "216-173",
number = "1",
volume = "32",
doi = "10.1002/yea.3042"
}