Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking.

ABSTRACT: Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (apple pieces, grape skins and delignified cellulosic material) in low alcohol winemaking at various temperatures (5-30 °C). Initially, genetic analysis of kefir culture was performed by Next Generation Sequencing. There was an immobilization of kefir culture on grape skins-enhanced cell survival during freeze-drying in most cases, even when no cryoprotectant was used. Simultaneous alcoholic and malolactic fermentations were performed in repeated batch fermentations for >12 months, using freeze-dri

SUBMITTER: Nikolaou A 

PROVIDER: S-EPMC7073665 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature