Preliminary Evaluation of the Use of Thermally-Dried Immobilized Kefir Cells in Low Alcohol Winemaking

Preliminary Evaluation of the Use of Thermally-Dried Immobilized Kefir Cells in Low Alcohol Winemaking

Low alcohol wines (≤10.5% vol) are novel products that have gradually been gaining the consumers’ and market’s interest over the last decade. Taking into account the technological properties of immobilized cell systems alongside with the commercial need for dry cultures, the aim of the present study...

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Bibliographic Details
Main Authors: Anastasios Nikolaou, Georgios Sgouros, Valentini Santarmaki, Gregoria Mitropoulou, Yiannis Kourkoutas
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Applied Sciences
Subjects:
low alcohol wine
kefir culture
immobilization
thermal drying
volatiles
Online Access:https://www.mdpi.com/2076-3417/12/12/6176

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