Malolactic fermentation of wines with immobilised lactic acid bacteria : Influence of concentration, type of support material and storage conditions

Bibliographic Details
Main Author: Genisheva, Zlatina Asenova
Publication Date: 2013
Other Authors: Mussatto, Solange I., Oliveira, J. M., Teixeira, J. A.
Format: Article
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: https://hdl.handle.net/1822/24928
Summary: Corn cobs, grape skins and grape stems were evaluated as support materials for immobilization of the lactic acid bacteria Oenococcus oeni. The support materials with immobilized cells were further used in malolactic fermentation (MLF) of white wine. Viability of using the immobilized supports was evaluated in consecutive batch fermentations under different conditions of temperature, ethanol and SO2. Additionally, the possibility of storage and operational stability of the immobilized supports was also studied. All the three supports presented large potential for immobilization of O. oeni cells. The consecutive batches of MLF were successfully conducted for a total period of around 5 months with the possibility of storage of the biocatalyst for 30 d in wine at 25 °C.
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spelling Malolactic fermentation of wines with immobilised lactic acid bacteria : Influence of concentration, type of support material and storage conditionsWineMalolactic fermentationImmobilizationLactic acid bacteriaScience & TechnologyCorn cobs, grape skins and grape stems were evaluated as support materials for immobilization of the lactic acid bacteria Oenococcus oeni. The support materials with immobilized cells were further used in malolactic fermentation (MLF) of white wine. Viability of using the immobilized supports was evaluated in consecutive batch fermentations under different conditions of temperature, ethanol and SO2. Additionally, the possibility of storage and operational stability of the immobilized supports was also studied. All the three supports presented large potential for immobilization of O. oeni cells. The consecutive batches of MLF were successfully conducted for a total period of around 5 months with the possibility of storage of the biocatalyst for 30 d in wine at 25 °C.Zlatina Genisheva gratefully acknowledges FCT (Contract/Grant No. SFRH/BD/48186/2009) for financial support of this work. The authors would like to thank to Divisao de Vitivinicultura e Fruticultura do Direccao Regional de Agricultura de Entre Douro e Minho for providing the grape pomace for yeast immobilization and must to conduct alcoholic fermentations.ElsevierElsevier BVUniversidade do MinhoGenisheva, Zlatina AsenovaMussatto, Solange I.Oliveira, J. M.Teixeira, J. A.20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/24928eng0308-81460308-814610.1016/j.foodchem.2012.11.05823411274info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-04-12T05:24:31Zoai:repositorium.sdum.uminho.pt:1822/24928Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T16:31:37.156906Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Malolactic fermentation of wines with immobilised lactic acid bacteria : Influence of concentration, type of support material and storage conditions
title Malolactic fermentation of wines with immobilised lactic acid bacteria : Influence of concentration, type of support material and storage conditions
spellingShingle Malolactic fermentation of wines with immobilised lactic acid bacteria : Influence of concentration, type of support material and storage conditions
Genisheva, Zlatina Asenova
Wine
Malolactic fermentation
Immobilization
Lactic acid bacteria
Science & Technology
title_short Malolactic fermentation of wines with immobilised lactic acid bacteria : Influence of concentration, type of support material and storage conditions
title_full Malolactic fermentation of wines with immobilised lactic acid bacteria : Influence of concentration, type of support material and storage conditions
title_fullStr Malolactic fermentation of wines with immobilised lactic acid bacteria : Influence of concentration, type of support material and storage conditions
title_full_unstemmed Malolactic fermentation of wines with immobilised lactic acid bacteria : Influence of concentration, type of support material and storage conditions
title_sort Malolactic fermentation of wines with immobilised lactic acid bacteria : Influence of concentration, type of support material and storage conditions
author Genisheva, Zlatina Asenova
author_facet Genisheva, Zlatina Asenova
Mussatto, Solange I.
Oliveira, J. M.
Teixeira, J. A.
author_role author
author2 Mussatto, Solange I.
Oliveira, J. M.
Teixeira, J. A.
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Genisheva, Zlatina Asenova
Mussatto, Solange I.
Oliveira, J. M.
Teixeira, J. A.
dc.subject.por.fl_str_mv Wine
Malolactic fermentation
Immobilization
Lactic acid bacteria
Science & Technology
topic Wine
Malolactic fermentation
Immobilization
Lactic acid bacteria
Science & Technology
description Corn cobs, grape skins and grape stems were evaluated as support materials for immobilization of the lactic acid bacteria Oenococcus oeni. The support materials with immobilized cells were further used in malolactic fermentation (MLF) of white wine. Viability of using the immobilized supports was evaluated in consecutive batch fermentations under different conditions of temperature, ethanol and SO2. Additionally, the possibility of storage and operational stability of the immobilized supports was also studied. All the three supports presented large potential for immobilization of O. oeni cells. The consecutive batches of MLF were successfully conducted for a total period of around 5 months with the possibility of storage of the biocatalyst for 30 d in wine at 25 °C.
publishDate 2013
dc.date.none.fl_str_mv 2013
2013-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/1822/24928
url https://hdl.handle.net/1822/24928
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0308-8146
0308-8146
10.1016/j.foodchem.2012.11.058
23411274
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
Elsevier BV
publisher.none.fl_str_mv Elsevier
Elsevier BV
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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