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Research Note

2-Phenylethyl Acetate Formation by Immobilized Cells of Hanseniaspora vineae in Sequential Mixed Fermentations

Fernando Viana, Patricia Taillandier, Salvador Vallés, Pierre Strehaiano, Paloma Manzanares
Am J Enol Vitic.  2011  62: 122-126  ; DOI: 10.5344/ajev.2010.10078
Fernando Viana
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Patricia Taillandier
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Salvador Vallés
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Pierre Strehaiano
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Paloma Manzanares
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Abstract

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.

  • immobilization
  • Hanseniaspora vineae
  • 2-phenylethyl acetate
  • alginate
  • wine
  • Copyright © 2011 by the American Society for Enology and Viticulture
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2-Phenylethyl Acetate Formation by Immobilized Cells of Hanseniaspora vineae in Sequential Mixed Fermentations
Fernando Viana, Patricia Taillandier, Salvador Vallés, Pierre Strehaiano, Paloma Manzanares
Am J Enol Vitic.  2011  62: 122-126  ; DOI: 10.5344/ajev.2010.10078
Fernando Viana
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Patricia Taillandier
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Salvador Vallés
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Pierre Strehaiano
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Paloma Manzanares
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2-Phenylethyl Acetate Formation by Immobilized Cells of Hanseniaspora vineae in Sequential Mixed Fermentations
Fernando Viana, Patricia Taillandier, Salvador Vallés, Pierre Strehaiano, Paloma Manzanares
Am J Enol Vitic.  2011  62: 122-126  ; DOI: 10.5344/ajev.2010.10078
Fernando Viana
  • Find this author on Google Scholar
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Patricia Taillandier
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Salvador Vallés
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Pierre Strehaiano
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Paloma Manzanares
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