Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells

An integrated winemaking process – including sequential alcoholic and malolactic fermentations operated continuously – was developed. For the continuous alcoholic fermentation, yeast cells (Saccharomyces cerevisiae) were immobilized either on grape stems or on grape skins, while bacterial cells (Oen...

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Bibliographic Details
Main Author: Genisheva, Zlatina Asenova (author)
Other Authors: Mota, A. (author), Mussatto, Solange I. (author), Oliveira, J. M. (author), Teixeira, J. A. (author)
Format: article
Language:eng
Published: 2014
Subjects:
Continuous winemaking
Immobilized cells
Aroma compounds
Packed bed reactor
Science & Technology
Online Access:http://hdl.handle.net/1822/32112
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/32112

Internet

http://hdl.handle.net/1822/32112

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