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Modelling of low temperature wine-making, using immobilized cells

โœ Scribed by Panagiotis Kandylis; Aikaterini Mantzari; Athanasios A. Koutinas; Ioannis K. Kookos

Book ID
113626691
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
508 KB
Volume
133
Category
Article
ISSN
0308-8146

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## Abstract A biocatalyst was prepared by the immobilization of __Saccharomyces cerevisiae__ AXAZโ€1 yeast cells on pear pieces and tested for grape must fermentation in both batch and continuous conditions. The immobilized yeast cells were stable and active even at low temperatures (<10 ยฐC). Wine p