Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling

dc.contributor.author	Mallouchos, A	en
dc.contributor.author	Komaitis, M	en
dc.contributor.author	Koutinas, A	en
dc.contributor.author	Kanellaki, M	en
dc.date.accessioned	2014-06-06T06:45:04Z
dc.date.available	2014-06-06T06:45:04Z
dc.date.issued	2002	en
dc.identifier.issn	00218561	en
dc.identifier.uri	http://dx.doi.org/10.1021/jf0116092	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/2237
dc.subject	Acetate esters	en
dc.subject	Ethyl esters	en
dc.subject	Fermentation	en
dc.subject	Formation	en
dc.subject	Higher alcohols	en
dc.subject	Immobilization	en
dc.subject	Kinetics	en
dc.subject	SPME	en
dc.subject	Temperature	en
dc.subject	Volatiles	en
dc.subject	Wine	en
dc.subject.other	acetaldehyde	en
dc.subject.other	acetic acid derivative	en
dc.subject.other	alcohol	en
dc.subject.other	alcohol derivative	en
dc.subject.other	cellulose	en
dc.subject.other	ester	en
dc.subject.other	fatty acid	en
dc.subject.other	sugar	en
dc.subject.other	volatile agent	en
dc.subject.other	article	en
dc.subject.other	biocatalyst	en
dc.subject.other	biosynthesis	en
dc.subject.other	chemistry	en
dc.subject.other	fermentation	en
dc.subject.other	gas chromatography	en
dc.subject.other	glucose metabolism	en
dc.subject.other	grape	en
dc.subject.other	immobilized cell	en
dc.subject.other	kinetics	en
dc.subject.other	metabolism	en
dc.subject.other	nonhuman	en
dc.subject.other	repeated batch fermentation	en
dc.subject.other	Saccharomyces cerevisiae	en
dc.subject.other	solid phase microextraction	en
dc.subject.other	temperature	en
dc.subject.other	volatilization	en
dc.subject.other	wine	en
dc.subject.other	Saccharomyces	en
dc.subject.other	Saccharomyces cerevisiae	en
dc.subject.other	Vitis sp.	en
dc.subject.other	Acetaldehyde	en
dc.subject.other	Acetates	en
dc.subject.other	Alcohols	en
dc.subject.other	Chromatography, Gas	en
dc.subject.other	Esters	en
dc.subject.other	Fatty Acids	en
dc.subject.other	Fermentation	en
dc.subject.other	Kinetics	en
dc.subject.other	Saccharomyces cerevisiae	en
dc.subject.other	Temperature	en
dc.subject.other	Vitis	en
dc.subject.other	Volatilization	en
dc.subject.other	Wine	en
dc.title	Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling	en
heal.type	journalArticle	en
heal.identifier.primary	10.1021/jf0116092	en
heal.publicationDate	2002	en
heal.abstract	A biocatalyst was prepared by immobilization of Saccharomyces cerevisiae strain AXAZ-1 on delignified cellulosic material (DCM). Repeated batch fermentations were conducted using these biocatalysts and free cells, separately, at temperatures of 20, 15, and 10 °C. Solid phase microextraction (SPME) was used in monitoring the formation of volatile alcohols, acetate esters, and ethyl esters of fatty acids. The kinetics of volatile production were similar for free and immobilized cells. In all cases immobilized cells showed a better rate of volatile production, which was directly connected to sugar consumption. The main difference observed was in propanol production, which increased with temperature decrease for the immobilized cells, whereas it remained constant for the free ones. In the case of immobilized cells significant amounts of esters were also produced. It is well-known that esters contribute to the fruity aroma of wine. It was also established that SPME is a very sensitive, accurate, and reliable technique and can be used without any reservation in the characterization of volatile constituents of wine.	en
heal.journalName	Journal of Agricultural and Food Chemistry	en
dc.identifier.issue	13	en
dc.identifier.volume	50	en
dc.identifier.doi	10.1021/jf0116092	en
dc.identifier.spage	3840	en
dc.identifier.epage	3848	en