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Research Article

Theme 4: Immobilized Cell Technology in Wine Production

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Pages 135-153 | Published online: 27 Sep 2008

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Dan Zhang, Xuedan Zeng, Wei Li, Haijiang He, Pei Ma & Jerzy Falandysz. (2011) Selection of optimum formulation for biosorbing lead and cadmium from aquatic solution by using PVA-SA’s immobilizing Lentinus edodes residue. Desalination and Water Treatment 31:1-3, pages 107-114.
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Yongming Zhang, John F. Kennedy, Charles J. Knill & Parmjit S. Panesar. (2006) Kinetic Analysis of Beer Primary Fermentation Using Yeast Cells Immobilized by Ceramic Support Adsorption and Alginate Gel Entrapment. Artificial Cells, Blood Substitutes, and Biotechnology 34:4, pages 395-405.
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Franceses Clementi. (1997) Alginate Production by Azotobacter Vinelandii. Critical Reviews in Biotechnology 17:4, pages 327-361.
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Ilaria Benucci, Katia Liburdi, Ilaria Cacciotti, Claudio Lombardelli, Matteo Zappino, Francesca Nanni & Marco Esti. (2018) Chitosan/clay nanocomposite films as supports for enzyme immobilization: An innovative green approach for winemaking applications. Food Hydrocolloids 74, pages 124-131.
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Maria Raytchinova Kosseva. (2010) Immobilization of Microbial Cells in Food Fermentation Processes. Food and Bioprocess Technology 4:6, pages 1089-1118.
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Adnan Bozdogan & Ahmet Canbas. (2011) Influence of yeast strain, immobilisation and ageing time on the changes of free amino acids and amino acids in peptides in bottle-fermented sparkling wines obtained from Vitis vinifera cv. Emir. International Journal of Food Science & Technology 46:6, pages 1113-1121.
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Viktor Nedovic, Ana Kalusevic, Verica Manojlovic, Steva Levic & Branko Bugarski. (2011) An overview of encapsulation technologies for food applications. Procedia Food Science 1, pages 1806-1815.
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Ronald S. Jackson. 2008. Wine Science. Wine Science 332 417 .
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Athanasios Mallouchos, Loukatos Paul, Bekatorou Argyro, Athanasios Koutinas & Michael Komaitis. (2007) Ambient and low temperature winemaking by immobilized cells on brewer’s spent grains: Effect on volatile composition. Food Chemistry 104:3, pages 918-927.
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L.V.A. Reddy, Y.H.K. Reddy .O.V.S. Reddy .. (2006) Wine Production by Guava Piece Immobilized Yeast from Indian Cultivar Grapes and its Volatile Composition. Biotechnology(Faisalabad) 5:4, pages 449-454.
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Elena EfremenkoN.N., Nikolay Stepanov, Nikolay MartinenkoN.N. & Irina GrachevaM.M.. (2006) Cultivation conditions preferable for yeast cells to be immobilized into poly(vinyl alcohol) and used in bottled sparkling wine production. Chemical Industry and Chemical Engineering Quarterly 12:1, pages 18-23.
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Nikolaos Agouridis, Argyro Bekatorou, Poonam Nigam & Maria Kanellaki. (2005) Malolactic Fermentation in Wine with Lactobacillus casei Cells Immobilized on Delignified Cellulosic Material . Journal of Agricultural and Food Chemistry 53:7, pages 2546-2551.
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R.T. AARON, R.C. DAVIS, M.K. HAMDY & R.T. TOLEDO. (2007) CONTINUOUS ALCOHOL/MALOLACTIC FERMENTATION OF GRAPE MUST IN A BIOREACTOR SYSTEM USING IMMOBILIZED CELLS. Journal of Rapid Methods & Automation in Microbiology 12:2, pages 127-148.
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Argyris Tsakiris, Vasillios Sipsas, Argyro Bekatorou, Athanasios Mallouchos & Athanasios A. Koutinas. (2004) Red Wine Making by Immobilized Cells and Influence on Volatile Composition. Journal of Agricultural and Food Chemistry 52:5, pages 1357-1363.
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Athanasios Mallouchos, Michael Komaitis, Athanasios Koutinas & Maria Kanellaki. (2003) Evolution of Volatile Byproducts during Wine Fermentations Using Immobilized Cells on Grape Skins. Journal of Agricultural and Food Chemistry 51:8, pages 2402-2408.
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