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
Gespeichert in:
| Autor*in: |
Nikolaou, Anastasios [verfasserIn] |
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| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Schlagwörter: |
Acetaldehyde (PubChem CID: 177) l-Malic acid (PubChem CID: 222656) Acetic acid (PubChem CID: 176) Ethyl acetate (PubChem CID: 8857) 2-Phenylethanol (PubChem CID: 6054) |
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| Umfang: |
10 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:272 ; year:2019 ; day:30 ; month:01 ; pages:39-48 ; extent:10 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodchem.2018.08.015 |
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| 520 | |a • 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. | ||
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| 700 | 1 | |a Akrida-Demertzi, Konstantoula |4 oth | |
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10.1016/j.foodchem.2018.08.015 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000991.pica (DE-627)ELV044359632 (ELSEVIER)S0308-8146(18)31404-3 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Nikolaou, Anastasios verfasserin aut Wine production using free and immobilized kefir culture on natural supports 2019 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • 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. Acetaldehyde (PubChem CID: 177) Elsevier l-Malic acid (PubChem CID: 222656) Elsevier Acetic acid (PubChem CID: 176) Elsevier Ethyl acetate (PubChem CID: 8857) Elsevier 1-Hexanol (PubChem CID: 8103) Elsevier 2-Phenylethanol (PubChem CID: 6054) Elsevier Lactic acid (PubChem CID: 612) Elsevier Ethanol (PubChem CID: 702) Elsevier Methanol (PubChem CID: 887) Elsevier 2-Methyl-1-propanol (PubChem CID: 6560) Elsevier Tsakiris, Argyrios oth Kanellaki, Maria oth Bezirtzoglou, Eugenia oth Akrida-Demertzi, Konstantoula oth Kourkoutas, Yiannis oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:272 year:2019 day:30 month:01 pages:39-48 extent:10 https://doi.org/10.1016/j.foodchem.2018.08.015 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 272 2019 30 0130 39-48 10 |
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10.1016/j.foodchem.2018.08.015 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000991.pica (DE-627)ELV044359632 (ELSEVIER)S0308-8146(18)31404-3 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Nikolaou, Anastasios verfasserin aut Wine production using free and immobilized kefir culture on natural supports 2019 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • 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. Acetaldehyde (PubChem CID: 177) Elsevier l-Malic acid (PubChem CID: 222656) Elsevier Acetic acid (PubChem CID: 176) Elsevier Ethyl acetate (PubChem CID: 8857) Elsevier 1-Hexanol (PubChem CID: 8103) Elsevier 2-Phenylethanol (PubChem CID: 6054) Elsevier Lactic acid (PubChem CID: 612) Elsevier Ethanol (PubChem CID: 702) Elsevier Methanol (PubChem CID: 887) Elsevier 2-Methyl-1-propanol (PubChem CID: 6560) Elsevier Tsakiris, Argyrios oth Kanellaki, Maria oth Bezirtzoglou, Eugenia oth Akrida-Demertzi, Konstantoula oth Kourkoutas, Yiannis oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:272 year:2019 day:30 month:01 pages:39-48 extent:10 https://doi.org/10.1016/j.foodchem.2018.08.015 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 272 2019 30 0130 39-48 10 |
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English |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:272 year:2019 day:30 month:01 pages:39-48 extent:10 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:272 year:2019 day:30 month:01 pages:39-48 extent:10 |
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Acetaldehyde (PubChem CID: 177) l-Malic acid (PubChem CID: 222656) Acetic acid (PubChem CID: 176) Ethyl acetate (PubChem CID: 8857) 1-Hexanol (PubChem CID: 8103) 2-Phenylethanol (PubChem CID: 6054) Lactic acid (PubChem CID: 612) Ethanol (PubChem CID: 702) Methanol (PubChem CID: 887) 2-Methyl-1-propanol (PubChem CID: 6560) |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Nikolaou, Anastasios @@aut@@ Tsakiris, Argyrios @@oth@@ Kanellaki, Maria @@oth@@ Bezirtzoglou, Eugenia @@oth@@ Akrida-Demertzi, Konstantoula @@oth@@ Kourkoutas, Yiannis @@oth@@ |
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540 VZ 35.00 bkl Wine production using free and immobilized kefir culture on natural supports Acetaldehyde (PubChem CID: 177) Elsevier l-Malic acid (PubChem CID: 222656) Elsevier Acetic acid (PubChem CID: 176) Elsevier Ethyl acetate (PubChem CID: 8857) Elsevier 1-Hexanol (PubChem CID: 8103) Elsevier 2-Phenylethanol (PubChem CID: 6054) Elsevier Lactic acid (PubChem CID: 612) Elsevier Ethanol (PubChem CID: 702) Elsevier Methanol (PubChem CID: 887) Elsevier 2-Methyl-1-propanol (PubChem CID: 6560) Elsevier |
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ddc 540 bkl 35.00 Elsevier Acetaldehyde (PubChem CID: 177) Elsevier l-Malic acid (PubChem CID: 222656) Elsevier Acetic acid (PubChem CID: 176) Elsevier Ethyl acetate (PubChem CID: 8857) Elsevier 1-Hexanol (PubChem CID: 8103) Elsevier 2-Phenylethanol (PubChem CID: 6054) Elsevier Lactic acid (PubChem CID: 612) Elsevier Ethanol (PubChem CID: 702) Elsevier Methanol (PubChem CID: 887) Elsevier 2-Methyl-1-propanol (PubChem CID: 6560) |
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ddc 540 bkl 35.00 Elsevier Acetaldehyde (PubChem CID: 177) Elsevier l-Malic acid (PubChem CID: 222656) Elsevier Acetic acid (PubChem CID: 176) Elsevier Ethyl acetate (PubChem CID: 8857) Elsevier 1-Hexanol (PubChem CID: 8103) Elsevier 2-Phenylethanol (PubChem CID: 6054) Elsevier Lactic acid (PubChem CID: 612) Elsevier Ethanol (PubChem CID: 702) Elsevier Methanol (PubChem CID: 887) Elsevier 2-Methyl-1-propanol (PubChem CID: 6560) |
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ddc 540 bkl 35.00 Elsevier Acetaldehyde (PubChem CID: 177) Elsevier l-Malic acid (PubChem CID: 222656) Elsevier Acetic acid (PubChem CID: 176) Elsevier Ethyl acetate (PubChem CID: 8857) Elsevier 1-Hexanol (PubChem CID: 8103) Elsevier 2-Phenylethanol (PubChem CID: 6054) Elsevier Lactic acid (PubChem CID: 612) Elsevier Ethanol (PubChem CID: 702) Elsevier Methanol (PubChem CID: 887) Elsevier 2-Methyl-1-propanol (PubChem CID: 6560) |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Wine production using free and immobilized kefir culture on natural supports |
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Wine production using free and immobilized kefir culture on natural supports |
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Nikolaou, Anastasios |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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10.1016/j.foodchem.2018.08.015 |
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wine production using free and immobilized kefir culture on natural supports |
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Wine production using free and immobilized kefir culture on natural supports |
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• 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. |
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• 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. |
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• 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. |
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Wine production using free and immobilized kefir culture on natural supports |
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Tsakiris, Argyrios Kanellaki, Maria Bezirtzoglou, Eugenia Akrida-Demertzi, Konstantoula Kourkoutas, Yiannis |
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