Wine production using free and immobilized kefir culture on natural supports

Nikolaou, Anastasios; Tsakiris, Argyrios; Bezirtzoglou, Eugenia; Akrida‐Demertzi, K.; Kourkoutas, Yiannis

doi:10.1016/j.foodchem.2018.08.015

Cited by 30 publications

(71 citation statements)

References 24 publications

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“…After rehydration of the freeze-dried cultures, batch fermentations (250 mL) of grape must were carried out in 0.5 and 1 L batch bioreactors, using either freeze-dried free (10 g/L) or freeze-dried immobilized cells on natural supports (1420 g/L of apple pieces, 480 g/L of DCM and 500 g/L of grape skins), as previously described [8].…”

Section: Fermentationsmentioning

confidence: 99%

“…Repeated batch fermentations of grape must (250 mL) were carried out using freeze-dried cells with no cryoprotectants, as previously described [8]. In brief, three repeated batches at 30 • C, five at 20 • C and three at 5 • C were performed using freeze-dried free or immobilized cells in batch bioreactors.…”

Section: Fermentationsmentioning

confidence: 99%

“…Kefir is a consortium of various yeasts, lactic acid and acetic acid bacteria [4][5][6] that co-exist symbiotically. Kefir culture has already been successfully used for cider fermentation [7], whereas recently it was assessed in simultaneous alcoholic and ML wine fermentations at various temperatures [8].…”

Section: Introductionmentioning

confidence: 99%

“…[12]. Many food-grade, natural supports have been successfully tested for the immobilization of yeasts and ML bacteria in batch [13][14][15][16][17] or continuous configurations [18][19][20].Recently, immobilized kefir culture on apple pieces, delignified cellulosic material (DCM) and grape skins, was assessed in simultaneous alcoholic and ML cider and wine fermentations [7,8]. However, these studies involved only wet immobilized kefir cultures, a technology hardly accepted by the industrial sector.…”

mentioning

confidence: 99%

“…Recently, immobilized kefir culture on apple pieces, delignified cellulosic material (DCM) and grape skins, was assessed in simultaneous alcoholic and ML cider and wine fermentations [7,8]. However, these studies involved only wet immobilized kefir cultures, a technology hardly accepted by the industrial sector.…”

mentioning

confidence: 99%

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Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Nikolaou

Sgouros

Mitropoulou

et al. 2020

Foods

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Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (apple pieces, grape skins and delignified cellulosic material) in low alcohol winemaking at various temperatures (5–30 °C). Initially, genetic analysis of kefir culture was performed by Next Generation Sequencing. There was an immobilization of kefir culture on grape skins-enhanced cell survival during freeze-drying in most cases, even when no cryoprotectant was used. Simultaneous alcoholic and malolactic fermentations were performed in repeated batch fermentations for >12 months, using freeze-dried free or immobilized cells produced with no cryoprotectant, suggesting the high operational stability of the systems. Values of great industrial interest for daily ethanol productivity and malic acid conversion [up to 39.5 g/(Ld) and 67.3%, respectively] were recorded. Principal Component Analysis (PCA) showed that freeze-drying rather than the fermentation temperature affected significantly minor volatiles. All low alcohol wines produced were accepted during the preliminary sensory evaluation.

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Section: Fermentationsmentioning

confidence: 99%

Section: Fermentationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Nikolaou

Sgouros

Mitropoulou

et al. 2020

Foods

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Freeze‐dried immobilized kefir culture in cider‐making

2020

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BACKGROUNDThe aim of the present study was to evaluate the fermentation efficiency of freeze‐dried immobilized kefir culture on natural supports (apple pieces, delignified cellulosic material) in cider making at various temperatures (5–45 °C) in comparison with freeze‐dried free cells. Freeze‐dried cells were initially tested in apple juice fermentations at 30 °C, and then the freeze‐dried cultures produced with no cryoprotectants were assessed in repeated batch fermentations.RESULTSRepeated batch fermentations lasted for longer than 5 months. High malic acid conversion rates (up to 78.5%) and ethanol productivity values (up to 37.9 g L−1 day−1) were recorded for freeze‐dried immobilized cells. Polymerase chain reaction – denaturing gradient gel electrophoresis (PCR‐DGGE) analysis showed that freeze‐drying had no effect on the microbial diversity of kefir culture. Higher alcohols were significantly reduced at low fermentation temperatures. Application of principal component analysis (PCA) revealed that both the fermentation temperature and the nature of the freeze‐dried kefir culture affected significantly the minor volatiles determined by gas chromatography/mass spectrometry (GC/MS). Notably, all ciders produced were of high quality and were accepted by the tasting panel.CONCLUSIONSFreeze‐dried immobilized kefir culture on natural supports with no cryoprotectants was found to be suitable for simultaneous alcoholic and malolactic cider fermentation at various temperatures (5–45 °C). The high operational stability of the systems was confirmed and the results obtained are of great interest for the industrial sector as they could be exploited for cider, low‐alcohol cider, or ‘soft’ cider production. © 2020 Society of Chemical Industry

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Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision

Kokkinomagoulos

Kandylis

2023

Rev Environ Sci Biotechnol

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Wine production using free and immobilized kefir culture on natural supports

Cited by 30 publications

References 24 publications

Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Freeze‐dried immobilized kefir culture in cider‐making

Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision

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