Abstract：
:The aim of the present study was to perform simultaneous alcoholic and malolactic wine fermentations using free or immobilized kefir culture at a wide temperature range (5-45 °C). Repeated batch fermentations were carried out for a period up to 29 months, suggesting a high operational stability of the systems, while malic acid conversion and ethanol productivity up to 70.9% and 36.9 g/(Ld) were noted. Volatile acidity was at levels typically found in wines (<1.0 g acetic acid/L) in most cases, although increased values were recorded in wines produced at 5 °C, but no vinegar taint was detected. Fusel alcohols were at levels usually found in wines, but were reduced at 5 °C. Application of PCA to minor volatiles showed that the fermentation temperature rather than the nature of kefir culture had a significant effect. Noticeably, all products were accepted by the panel during the preliminary sensory evaluation.
journal_name
Food Chemjournal_title
Food chemistryauthors
Nikolaou A,Tsakiris A,Kanellaki M,Bezirtzoglou E,Akrida-Demertzi K,Kourkoutas Ydoi
10.1016/j.foodchem.2018.08.015subject
Has Abstractpub_date
2019-01-30 00:00:00pages
39-48eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31404-3journal_volume
272pub_type
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