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Volatile compounds of wines produced by cells immobilized on grape skins.
J Agric Food Chem. 2003 May 07; 51(10):3060-6.JA

Abstract

A biocatalyst was prepared by immobilization of Saccharomyces cerevisiae cells on grape skins. Repeated batch fermentations were conducted using the immobilized biocatalyst as well as the free yeast cells at 25, 20, 15, and 10 degrees C. The major volatile byproducts were determined by GC, whereas the minor volatile constituents were extracted in dichloromethane and analyzed by HRGC-MS. The qualitative profiles of the wines produced were similar in every case. Immobilized cells gave wines with higher contents of ethyl and acetate esters that increased with temperature decreases from 25 to 15 degrees C. The amount of volatile alcohols was more pronounced in wines produced by free cells and decreased dramatically at low fermentation temperatures (10 degrees C).

Authors+Show Affiliations

Mallouchos A
Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Athens, Greece 118 55.
Skandamis P
No affiliation info available
Loukatos P
No affiliation info available
Komaitis M
No affiliation info available
Koutinas A
No affiliation info available
Kanellaki M
No affiliation info available

MeSH

1-PropanolAcetaldehydeAcetatesAlcoholsAldehydesCells, ImmobilizedEstersFermentationFruitGas Chromatography-Mass SpectrometryMethylene ChloridePlant ExtractsSaccharomyces cerevisiaeTemperatureVitisVolatilizationWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12720392

Citation

Mallouchos, Athanasios, et al. "Volatile Compounds of Wines Produced By Cells Immobilized On Grape Skins." Journal of Agricultural and Food Chemistry, vol. 51, no. 10, 2003, pp. 3060-6.
Mallouchos A, Skandamis P, Loukatos P, et al. Volatile compounds of wines produced by cells immobilized on grape skins. J Agric Food Chem. 2003;51(10):3060-6.
Mallouchos, A., Skandamis, P., Loukatos, P., Komaitis, M., Koutinas, A., & Kanellaki, M. (2003). Volatile compounds of wines produced by cells immobilized on grape skins. Journal of Agricultural and Food Chemistry, 51(10), 3060-6.
Mallouchos A, et al. Volatile Compounds of Wines Produced By Cells Immobilized On Grape Skins. J Agric Food Chem. 2003 May 7;51(10):3060-6. PubMed PMID: 12720392.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile compounds of wines produced by cells immobilized on grape skins. AU - Mallouchos,Athanasios, AU - Skandamis,Panagiotis, AU - Loukatos,Paul, AU - Komaitis,Michael, AU - Koutinas,Athanasios, AU - Kanellaki,Maria, PY - 2003/5/2/pubmed PY - 2003/6/17/medline PY - 2003/5/2/entrez SP - 3060 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 10 N2 - A biocatalyst was prepared by immobilization of Saccharomyces cerevisiae cells on grape skins. Repeated batch fermentations were conducted using the immobilized biocatalyst as well as the free yeast cells at 25, 20, 15, and 10 degrees C. The major volatile byproducts were determined by GC, whereas the minor volatile constituents were extracted in dichloromethane and analyzed by HRGC-MS. The qualitative profiles of the wines produced were similar in every case. Immobilized cells gave wines with higher contents of ethyl and acetate esters that increased with temperature decreases from 25 to 15 degrees C. The amount of volatile alcohols was more pronounced in wines produced by free cells and decreased dramatically at low fermentation temperatures (10 degrees C). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12720392/Volatile_compounds_of_wines_produced_by_cells_immobilized_on_grape_skins_ DB - PRIME DP - Unbound Medicine ER -