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Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures

Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures

Process Biochemistry 39(2): 143-148

ISSN/ISBN: 1359-5113

DOI: 10.1016/s0032-9592(02)00320-5

Quince-supported biocatalyst, prepared by the immobilization of an alcohol resistant psychrophilic yeast Saccharomyces cerevisiae AXAZ-1 on quince pieces, was suitable for room and low-temperature continuous winemaking. Continuous fermentation was carried out for 46 days without diminution of wine and ethanol productivity (up to 750 and 71 g/l, respectively) which at 5 degrees C was equal to that usually obtained by traditional fermentation at 22-25 degrees C.

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Accession: 003693106

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