Wine production using free and immobilized kefir culture on natural supports

• Kefir culture was tested in alcoholic and malolactic wine fermentation at 5–45 °C. • Cell immobilization resulted in improved ethanol productivity. • Μalic acid conversion up to 70.9% was recorded. • The fermentation temperature had a significant effect on volatiles. • All products were accepted b...
Ausführliche Beschreibung

• Kefir culture was tested in alcoholic and malolactic wine fermentation at 5–45 °C. • Cell immobilization resulted in improved ethanol productivity. • Μalic acid conversion up to 70.9% was recorded. • The fermentation temperature had a significant effect on volatiles. • All products were accepted by the panel during sensory evaluation. Ausführliche Beschreibung