Catalogo Articoli (Spogli Riviste)

OPAC HELP

Titolo:
LOW-TEMPERATURE, CONTINUOUS WINE-MAKING BY IMMOBILIZED CELLS - A COMPARATIVE-STUDY OF THE EFFECT OF TEMPERATURE ON VOLATILE BY-PRODUCTS
Autore:
BAKOYIANIS V; KANELLAKI M; PSARIANOS K; KOUTINAS AA;
Indirizzi:
UNIV PATRAS,DEPT CHEM GR-26500 PATRAS GREECE UNIV PATRAS,DEPT CHEM GR-26500 PATRAS GREECE
Titolo Testata:
Food biotechnology
fascicolo: 3, volume: 12, anno: 1998,
pagine: 187 - 207
SICI:
0890-5436(1998)12:3<187:LCWBIC>2.0.ZU;2-H
Fonte:
ISI
Lingua:
ENG
Soggetto:
SACCHAROMYCES-CEREVISIAE; ALCOHOL PRODUCTION; ETHANOL-PRODUCTION; MINERAL KISSIRIS; ZYMOMONAS-MOBILIS; ALUMINA PELLETS; GAMMA-ALUMINA; YEAST-CELLS; ALGINATE; FERMENTATIONS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
40
Recensione:
Indirizzi per estratti:
Citazione:
V. Bakoyianis et al., "LOW-TEMPERATURE, CONTINUOUS WINE-MAKING BY IMMOBILIZED CELLS - A COMPARATIVE-STUDY OF THE EFFECT OF TEMPERATURE ON VOLATILE BY-PRODUCTS", Food biotechnology, 12(3), 1998, pp. 187-207

Abstract

A comparison study concerning the formation of methanol, ethylacetate, propanol-1, isobutanol and amyl alcohols (mixture of 2- methylbutanol-1 and 3-methylbutanol-1) in continuous wine-making by gamma-alumina,kissiris and alginates supported biocatalysts is performed in this investigation. The effect of temperature was also examined. Methanol content was not affected by the support, process and temperature, but theconcentrations of the other above compounds were reduced by the reduction of the temperature in all studied supports. The percentage content of ethyl acetate in the total volatile determined plus methanol was higher in the case of immobilized cells than in free cells. Kissiris supported biocatalyst increased this parameter but the other and free cells decreased it. Propanol-l, isobutyl-alcohol and amyl alcohols as percentage on total volatiles determined plus methanol were less than those of free cells for all supports and temperatures studied. The effect of the improvement of the formation of volatiles on quality of the wine was examined by a taste test.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 12/07/20 alle ore 13:13:59