Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider

Abstract

Wine-or cider-making is highly associated with biotechnology owing to the traditional nature of must fermentation. Nowadays, there have been considerable developments in wine-or cider-making techniques affecting all phases of wine or cider production, but more importantly, the fermentation process. It is well-known that the transformation of grape must by microbial activity results in the production of wine, and the fermentation of apples (or sometimes pears) in the production of cider. In this process, a variety of compounds affecting the organoleptic profile of wine or cider are synthesized. It is also common sense that in wine-or cider-making, the main objective is to achieve an adequate quality of the product. The technological progress and the improved quality of the wines or ciders have been associated with the control of technical parameters. Herein, cell immobilization offers numerous advantages, such as enhanced fermentation productivity, ability for cell recycling, application of continuous configurations, enhanced cell stability and viability, and improvement of quality (Margaritis and Merchant 1984; Stewart and Russel 1986; Kourkoutas et al. 2004a). The objective of the present chapter is to analyze and assess data on the impact of immobilization technologies of viable microbial cells on the alcoholic and malolactic fermentation (MLF) of wine and cider. The immobilized biocatalysts are evaluated for their scale-up ability and their potential future impact in industrial application is highlighted and assessed. Handicaps associated with maintenance of cell viability and fermentation efficiency during preservation and storage, constraining the industrial use of immobilized cell systems are discussed.