Modelling of low temperature wine-making, using immobilized cells

2012 ◽  
Vol 133 (4) ◽  
pp. 1341-1348 ◽  
Author(s):  
Panagiotis Kandylis ◽  
Aikaterini Mantzari ◽  
Athanasios A. Koutinas ◽  
Ioannis K. Kookos
Keyword(s):  
Low Temperature ◽  
Immobilized Cells ◽  
Wine Making

Low temperature and ambient temperature wine making using freeze dried immobilized cells on gluten pellets

2002 ◽  
Vol 37 (7) ◽  
pp. 707-717 ◽  
Author(s):  
M Iconomopoulou ◽  
K Psarianos ◽  
M Kanellaki ◽  
A.A Koutinas
Keyword(s):  
Low Temperature ◽  
Ambient Temperature ◽  
Immobilized Cells ◽  
Wine Making ◽  
Freeze Dried

Low-temperature wine making by immobilized cells on mineral kissiris

1992 ◽  
Vol 40 (7) ◽  
pp. 1293-1296 ◽  
Author(s):  
V. Bakoyianis ◽  
M. Kanellaki ◽  
A. Kaliafas ◽  
A. A. Koutinas
Keyword(s):  
Low Temperature ◽  
Immobilized Cells ◽  
Wine Making

scholarly journals Immobilized cells of a novel bacterium increased the degradation of N-methylated carbamates under low temperature conditions

Heliyon ◽  
2019 ◽  
Vol 5 (11) ◽  
pp. e02740
Author(s):  
Anum Fareed ◽  
Sania Riaz ◽  
Ismat Nawaz ◽  
Mazhar Iqbal ◽  
Raza Ahmed ◽  
...  
Keyword(s):  
Low Temperature ◽  
Immobilized Cells ◽  
Temperature Conditions ◽  
Novel Bacterium

Room temperature and low temperature wine making using yeast immobilized on gluten pellets

1996 ◽  
Vol 31 (5) ◽  
pp. 425-430 ◽  
Author(s):  
E.P. Bardi ◽  
V. Bakoyianis ◽  
A.A. Koutinas ◽  
M. Kanellaki
Keyword(s):  
Low Temperature ◽  
Room Temperature ◽  
Wine Making

Low-Temperature Brewing by Freeze-Dried Immobilized Cells on Gluten Pellets

2001 ◽  
Vol 49 (1) ◽  
pp. 373-377 ◽  
Author(s):  
A. Bekatorou ◽  
A. A. Koutinas ◽  
K. Psarianos ◽  
M. Kanellaki
Keyword(s):  
Low Temperature ◽  
Immobilized Cells ◽  
Freeze Dried

Freeze-dried wheat supported biocatalyst for low temperature wine making

LWT ◽  
2010 ◽  
Vol 43 (10) ◽  
pp. 1485-1493 ◽  
Author(s):  
P. Kandylis ◽  
M.-E. Manousi ◽  
A. Bekatorou ◽  
A.A. Koutinas
Keyword(s):  
Low Temperature ◽  
Wine Making ◽  
Freeze Dried

scholarly journals Les altérations des vins par les bacteries acétiques et les bactéries lactiques

OENO One ◽  
1984 ◽  
Vol 18 (1) ◽  
pp. 67 ◽  
Author(s):  
Suzanne Lafon-Lafourcade ◽  
Pascal Ribéreau-Gayon
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Bacterial Growth ◽  
Ethanol Concentration ◽  
Concentration Limit ◽  
Wine Making

<p style="text-align: justify;">Acetic acid and lactic acid bacteria were present at all stages of wine making. A lower pH and a highter ethanol concentration limit the risks of alteration. During the conservation, a low temperature, good use of S0<sub>2</sub> and frequent checkings ensure control of bacterial growth and metabolism.</p>

Volatile by-products formed in low-temperature wine-making using immobilized yeast cells

1997 ◽  
Vol 32 (7) ◽  
pp. 579-584 ◽  
Author(s):  
E. Bardi ◽  
A.A. Koutinas ◽  
C. Psarianos ◽  
M. Kanellaki
Keyword(s):  
Low Temperature ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Wine Making ◽  
Immobilized Yeast Cells ◽  
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