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Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells |
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| Authors: | Vasilios Sipsas George Kolokythas Yiannis Kourkoutas Stavros Plessas Victor A. Nedovic Maria Kanellaki |
| Affiliation: | aFood Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece;bDepartment of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece;cInstitute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, PO Box 127, 11081 Belgrade, Zemun, Serbia |
| Abstract: | A freeze-dried immobilized biocatalyst produced by immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on gluten pellets and subsequent freeze-drying was used in a multistage fixed-bed tower (MFBT) bioreactor for batch and continuous wine-making. The MFBT bioreactor resulted in higher alcohol productivity compared to fermentations carried out in a packed bed (PB) bioreactor and showed an important operational stability and no decrease in activity, even at low fermentation temperature (5 °C) and after storage for 6 months at 4 °C. The production of amyl alcohols proved to be temperature dependent and was significantly reduced at low temperatures. Re-activation of the freeze-dried immobilized cells after storage for 6 months resulted in further decreased content of amyl alcohols. The SPME GC/MS analysis of volatile compounds revealed no significant differences in the wines produced by MFBT and PB bioreactors, while the preliminary sensory evaluation ascertained the overall improved quality of the produced wines. Potential industrial application of MFBT bioreactor is also assessed and discussed. |
| Keywords: | Multi-stage fixed bed bioreactor (MFBT) Freeze-drying Gluten pellets Immobilized cells Wine-making Volatile by-products |
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