Nikolaou, Anastasios published the artcileHigh-temperature semi-dry and sweet low alcohol wine-making using immobilized kefir culture, COA of Formula: C10H20O2, the main research area is high temperature dry sweet alc wine immobilized kefir culture.
Low alc. wines (=10.5% volume) represent novel wine products steadily gaining the com. market interest. Considering the technol. advancements of immobilized systems in association with the drastic reduction of industrial operational costs in high-temperature winemaking in regions with tropical climate or hot summer periods, the aim of the present study was to assess the fermentation efficiency of both wet and freeze-dried immobilized kefir culture on natural supports in low alc. wine production at high temperatures (>30°C). Immobilized kefir culture was evaluated and compared to free cells in repeated batch fermentations for 3 mo, indicating high operational stability, and found suitable for simultaneous alc. and malolactic low alc. wine fermentation at temperatures up to 45°C. High ethanol productivity [up to 55.3 g/(Ld)] and malic acid conversion rates (up to 71.6%), which could be adopted by the industrial sector, were recorded. Principal Component Anal. (PCA) revealed that the state of the cells rather than the nature of kefir culture affected significantly the content of minor volatiles determined by Head Space Solid-Phase Microextraction (HS-SPME) Gas Chromatog.-Mass Spectrometry (GC/MS) anal. Notably, all new products were of high quality and approved by the sensory panel. The results suggested a high industrial potential of the proposed technol. in semi-dry low alc. wine-making at 37°C and in developing novel wine products with a sweet (liquoreux) character at 45°C.
Fermentation published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics