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Cells of a commercial Saccharomyces cerevisiae strain (Uvaferme 299) were immobilized on dried raisin berries (Sultanina variety) to produce an immobilized biocatalyst for use in dry white wine-making. The immobilised biocatalyst was found to be suitable for wine making at ambient temperatures (15-25 o C). The wines produced had low volatile acidities and low methanol and acetaldehyde contents,...
A biocatalyst was prepared by immobilization of Saccharomyces cerevisiae, strain AXAZ-1, yeast cells on quince pieces and its suitability for fermentation of glucose and grape must was investigated. The immobilized yeast showed operational stability and no decrease in activity, even at low temperatures (0-10 o C). Total and volatile acidities in the wines produced were similar to dry wines...
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