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Article

Malolactic Fermentation in Wine with Lactobacillus casei Cells Immobilized on Delignified Cellulosic Material

Nikolaos Agouridis,^† Argyro Bekatorou,^† Poonam Nigam,^§ and Maria Kanellaki*^†

Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500, Patras, Greece, and School of Biomedical Sciences, University of Ulster at Coleraine, BT521SA Coleraine, United Kingdom

J. Agric. Food Chem., 2005, 53 (7), pp 2546–2551

DOI: 10.1021/jf048736t

Publication Date (Web): March 5, 2005

†

University of Patras.

University of Ulster at Coleraine.

Author to whom correspondence should be addressed (telephone +302610997104; fax +302610997105; e-mail m.kanellaki@upatras.gr).

Abstract

In this work Lactobacillus casei ATCC 393 cells immobilized on delignified cellulosic material (DCM) were used for malolactic fermentation (MLF) of wine. Wine was produced using yeast cells immobilized on DCM at 20 °C, and after alcoholic fermentation, MLF at 27 °C followed using immobilized L. casei ATCC 393 cells. A total of 11 repeated alcoholic and subsequent MLF batches were performed within a period of 1 month. As the repeated MLF batches proceeded, the MLF activity of the immobilized biocatalyst was reduced. Malic acid degradation was reduced from 80 to 2%, pH was reduced by 0.5−0.1 unit, acetic acid concentrations were slightly reduced or remained stable (0.002 g/L), the higher alcohols 1-propanol, isobutyl alcohol, and amyl alcohol were decreased by 84, 23, and 11%, respectively, and ethyl acetate concentration was increased by 56%. Wine samples were analyzed by GC-MS before and after MLF, revealing some qualitative differences.