FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

SYLWIA BONIN

Title

Application of immobilized microorganisms in wine-making

Abstract

Cell immobilization in alcoholic fermentation is a very beneficial due to its attractive technical and economic advantages compared to the conventional free cell system. However, the wine-making compared to fuel or chemical alcohol production has some additional prerequisites: a final alcohol content should be at least 11.5% v/v, the carrier must be food grade purity and must not affect product quality. This review describes issues concerning cell immobilization in wine-making, where immobilized microorganisms are used: repeated batch fermentation, continuous fermentation, production of sparkling wine („champanois”), malolactic fermentation, cider-making and improvement of wine quality.

Keywords

immobilization, wine-making, oenology, fermentation technology

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