Immobilized cell technology has shown a significant
promotional effect on the fermentation of alcoholic
beverages such as beer, wine and cider. However, genetic,
morphological and physiological alterations occurring in
immobilized yeast cells impact on aroma formation during
fermentation processes. The focus of this review is
exploitation of existing knowledge on the biochemistry
and the biological role of flavour production in yeast
for the biotechnological production of aroma compounds of
industrial importance, by means of immobilized yeast.
Various types of carrier materials and immobilization
methods proposed for application in beer, wine, fruit
wine, cider and mead production are presented.
Engineering aspects with special emphasis on immobilized
cell bioreactor design, operation and scale-up potential
are also discussed. Ultimately, examples of products with
improved quality properties within the alcoholic
beverages are addressed, together with identification and
description of the future perspectives and scope for cell
immobilization in fermentation processes.
|Publication status||Published - 2015|
|MoE publication type||A1 Journal article-refereed|
- higher alcohol