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Application of Immobilisation Technology to Cider Production: A Review

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Applications of Cell Immobilisation Biotechnology

Part of the book series: Focus on Biotechnology ((FOBI,volume 8B))

Abstract

Transformation of apple juice into cider is a complex process requiring activity of yeast and lactic acid bacteria to accomplish respectively alcoholic and malolactic fermentations. Despite the traditional aspect of cider, cidermaking industry researches improvement of the process to control the two fermentations and the production of flavouring components. During the two last decades interest was given to the application of the cell immobilisation technology to cider production. In this article, the advanced researches for yeast and Oenococcus oeni immobilisation are described.

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Author information

Authors and Affiliations

  1. Unité de BioTechnologie, Institut Meurice, Campus Ceria, Av. E. Gryzon 1, 1070, Brussels, Belgium

    Alain Durieux, Xavier Nicolay & Jean-Paul Simon

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  1. Alain Durieux
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  2. Xavier Nicolay
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  3. Jean-Paul Simon
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Editors and Affiliations

  1. University of Belgrade, Belgrade, Serbia and Montenegro

    Viktor Nedović

  2. Free University of Brussels, Brussels, Belgium

    Ronnie Willaert

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Durieux, A., Nicolay, X., Simon, JP. (2005). Application of Immobilisation Technology to Cider Production: A Review. In: Nedović, V., Willaert, R. (eds) Applications of Cell Immobilisation Biotechnology. Focus on Biotechnology, vol 8B. Springer, Dordrecht. https://doi.org/10.1007/1-4020-3363-X_16

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