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Volatile by-products formed in low-temperature wine-making using immobilized yeast cells

โœ Scribed by E. Bardi; A.A. Koutinas; C. Psarianos; M. Kanellaki

Book ID
114080769
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
417 KB
Volume
32
Category
Article
ISSN
1873-3298

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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