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Low temperature fermentation of wine and beer by cold-adapted and immobilized yeast cells

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Biotechnological Applications of Cold-Adapted Organisms

Abstract

Over the last 20 years considerable research and development have been made in wine making and brewing technology with the aim of improving the productivity and quality, taste and aroma of wine and beer. Use of selected cultures and genetically modified yeasts with desired traits, use of immobilized cells on several supports, enzymatic treatments, addition of adjuncts to malt, modern development in fermentor design and low-temperature fermentation are some technological innovations in alcoholic fermentation. Among these technological innovations, lowtemperature fermentation by cold-adapted and immobilized yeast cells is reviewed here.

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  1. Department of Chemistry, Section of Analytical, Environmental and Applied Chemistry, University of Patras, GR-26500, Patras, Greece

    M. Kanellaki & A. A. Koutinas

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  1. Institute of Microbiology, University of Innsbruck, Technikerstraße 25, A-6020, Innsbruck, Austria

    Rosa Margesin  & Franz Schinner  & 

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Kanellaki, M., Koutinas, A.A. (1999). Low temperature fermentation of wine and beer by cold-adapted and immobilized yeast cells. In: Margesin, R., Schinner, F. (eds) Biotechnological Applications of Cold-Adapted Organisms. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-58607-1_9

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  • DOI: https://doi.org/10.1007/978-3-642-58607-1_9

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