Kourkoutas Y, McErlean C, Kanellaki M, Hack C J, Marchant R, Banat I M, Koutinas A A
Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500, Patras, Greece.
Appl Biochem Biotechnol. 2004 Jan;112(1):25-35. doi: 10.1385/abab:112:1:25.
Kluyveromyces marxianus IMB3 yeast cells were immobilized on delignified cellulosic material, apple, and quince separately. Both immobilized and free cells were used in high-temperature wine making, and their fermented grape must contained 3 to 4% alcohol. Semisweet wines were produced by the addition of potable alcohol to the fermented must. Preliminary sensory evaluation of the produced semisweet wines showed good flavor and aroma. The final product contained extremely low levels of higher and amyl alcohols while ethyl acetate was at levels usually present in wines. The ferment produced may be blended with other products to improve their quality.
马克斯克鲁维酵母IMB3酵母细胞分别固定在脱木质素纤维素材料、苹果和榅桲上。固定化细胞和游离细胞都用于高温酿酒，它们发酵的葡萄汁含有3%至4%的酒精。通过向发酵后的葡萄汁中添加食用酒精来生产半甜葡萄酒。对所生产的半甜葡萄酒进行的初步感官评价显示其风味和香气良好。最终产品中高级醇和戊醇的含量极低，而乙酸乙酯的含量处于葡萄酒中常见的水平。所产生的发酵物可与其他产品混合以提高其品质。
