%0 Journal Article %A Fernando Viana %A Patricia Taillandier %A Salvador Vallés %A Pierre Strehaiano %A Paloma Manzanares %T 2-Phenylethyl Acetate Formation by Immobilized Cells of Hanseniaspora vineae in Sequential Mixed Fermentations %D 2011 %R 10.5344/ajev.2010.10078 %J American Journal of Enology and Viticulture %P 122-126 %V 62 %N 1 %X 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. %U https://www.ajevonline.org/content/ajev/62/1/122.full.pdf