A ready-to-use freeze-dried juice and immobilized yeast mixture for low temperature sour cherry (Prunus cerasus) wine making

2019 ◽  
Vol 117 ◽  
pp. 373-379 ◽  
Author(s):  
Vassilios Ganatsios ◽  
Antonia Terpou ◽  
Anglelika-Ioanna Gialleli ◽  
Maria Kanellaki ◽  
Argyro Bekatorou ◽  
...  
Keyword(s):  
Low Temperature ◽  
Sour Cherry ◽  
Prunus Cerasus ◽  
Immobilized Yeast ◽  
Wine Making ◽  
Freeze Dried

Freeze-dried wheat supported biocatalyst for low temperature wine making

LWT ◽  
2010 ◽  
Vol 43 (10) ◽  
pp. 1485-1493 ◽  
Author(s):  
P. Kandylis ◽  
M.-E. Manousi ◽  
A. Bekatorou ◽  
A.A. Koutinas
Keyword(s):  
Low Temperature ◽  
Wine Making ◽  
Freeze Dried

Volatile by-products formed in low-temperature wine-making using immobilized yeast cells

1997 ◽  
Vol 32 (7) ◽  
pp. 579-584 ◽  
Author(s):  
E. Bardi ◽  
A.A. Koutinas ◽  
C. Psarianos ◽  
M. Kanellaki
Keyword(s):  
Low Temperature ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Wine Making ◽  
Immobilized Yeast Cells ◽  
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Low temperature and ambient temperature wine making using freeze dried immobilized cells on gluten pellets

2002 ◽  
Vol 37 (7) ◽  
pp. 707-717 ◽  
Author(s):  
M Iconomopoulou ◽  
K Psarianos ◽  
M Kanellaki ◽  
A.A Koutinas
Keyword(s):  
Low Temperature ◽  
Ambient Temperature ◽  
Immobilized Cells ◽  
Wine Making ◽  
Freeze Dried
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