Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells
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2009
Authors
Sipsas, VasiliosKolokythas, George
Kourkoutas, Yiannis
Plessas, Stavros

Nedović, Viktor

Kanellaki, Maria
Article (Published version)

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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.
Keywords:
Multi-stage fixed bed bioreactor (MFBT) / Freeze-drying / Gluten pellets / Immobilized cells / Wine-making / Volatile by-productsSource:
Journal of Food Engineering, 2009, 90, 4, 495-503Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- Ministry of Science and Environmental Protection of Republic of Serbia [371005]
- General Secretariat of Research and Technology, GreeceGreek Ministry of Development-GSRT
DOI: 10.1016/j.jfoodeng.2008.07.016
ISSN: 0260-8774
WoS: 000260986000010
Scopus: 2-s2.0-54849371100
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Poljoprivredni fakultetTY - 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 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" }
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
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 .
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 . .