ŻYWNOŚĆ. Nauka. Technologia. Jakość, 2006, 3 (48), 5 – 15

SYLWIA BONIN

APPLICATION OF IMMOBILIZED MICROORGANISMS IN WINE-MAKING

S u m m a r y

Cell immobilization in alcoholic fermentation is a very beneficial due to its attractive technical and economic advantages compared to the conventional free cell system. However, the wine-making compared to fuel or chemical alcohol production has some additional prerequisites: a final alcohol content should be at least 11.5% v/v, the carrier must be food grade purity and must not affect product quality. This review describes issues concerning cell immobilization in wine-making, where immobilized microorganisms are used: repeated batch fermentation, continuous fermentation, production of sparkling wine ("champanois"), malolactic fermentation, cider-making and improvement of wine quality.

Key words: immobilization, wine-making, oenology, fermentation technology