2014
DOI: 10.1002/yea.3042
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Abstract: Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importan… Show more

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Cited by 43 publications
(110 citation statements)
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References 309 publications
(399 reference statements)
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“…It further demonstrated the possibility of extended storage of thermally dried immobilised yeast in different supports, such as delignified brewer's spent grains, freeze-dried wheat, gluten pellets and delignified cellulosic material (Tsaousi et al, 2010), without any loss of cell viability and fermentation activity. The produced wines had similar organoleptic properties to those of wines fermented with free cell cultures, and this highlights the commercial potential of immobilised yeast starters for industrial application, also in terms of cost reduction (Nedović et al, 2015).…”
Section: Immobilisation Of Yeast and Lactic Acid Bacteriamentioning
confidence: 59%
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“…It further demonstrated the possibility of extended storage of thermally dried immobilised yeast in different supports, such as delignified brewer's spent grains, freeze-dried wheat, gluten pellets and delignified cellulosic material (Tsaousi et al, 2010), without any loss of cell viability and fermentation activity. The produced wines had similar organoleptic properties to those of wines fermented with free cell cultures, and this highlights the commercial potential of immobilised yeast starters for industrial application, also in terms of cost reduction (Nedović et al, 2015).…”
Section: Immobilisation Of Yeast and Lactic Acid Bacteriamentioning
confidence: 59%
“…As described above, several studies have provided evidence that yeasts and LAB immobilised on suitable supports can be used to improve the organoleptic properties of wines (Nedović et al, 2015). The long-term storage of immobilised cells, as well as scaled-up processes, could promote the industrialisation of immobilised technology in winemaking.…”
Section: Immobilisation Of Yeast and Lactic Acid Bacteriamentioning
confidence: 99%
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“…The key areas that have been addressed are increased rates of fermentation and yeast selection (Walker et al 2012), decreased maturation times for the product (Nedovic et al 2014;Genisheva et al 2014), enhanced quality and stability of the final product (Bamforth 2015), and reduced capital expenditure (Stewart 2010).…”
Section: The Environment and New Process Techniquesmentioning
confidence: 99%
“…Immobilized yeast technology is an area that has great potential but has not yet overcome the barriers to entry for an industrial process for mainstream products (Nedovic et al 2014). Continuous fermentation using immobilized cell technology is an ambitious brewing fermentation process that has been explored for many years as an alternative to batch processes for beverage alcohol production (Kourkoutas et al 2004).…”
Section: Process Improvement Using Immobilized Yeast Technologymentioning
confidence: 99%