RT Journal Article SR Electronic T1 2-Phenylethyl Acetate Formation by Immobilized Cells of Hanseniaspora vineae in Sequential Mixed Fermentations JF American Journal of Enology and Viticulture JO Am. J. Enol. Vitic. FD American Society for Enology and Viticulture SP 122 OP 126 DO 10.5344/ajev.2010.10078 VO 62 IS 1 A1 Fernando Viana A1 Patricia Taillandier A1 Salvador Vallés A1 Pierre Strehaiano A1 Paloma Manzanares YR 2011 UL http://www.ajevonline.org/content/62/1/122.abstract AB Hanseniaspora vineae 1471, characterized as a strong producer of 2-phenylethyl acetate in wine, has been immobilized on calcium alginate beads. Fermentation trials of free and immobilized cells showed that immobilization did not affect the levels of 2-phenylethyl acetate. The removal of H. vineae immobilized cells from the fermenting must at different time points followed by the inoculation of free cells of a commercial strain of Saccharomyces cerevisiae can be used as a tool to modulate the concentration of 2-phenylethyl acetate in wine. Analysis of enological characteristics and volatile compounds showed the feasibility of the use of the mixed sequential cultures to produce wines with different chemical characteristics.