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Low-Temperature Production of Wine, Beer, and Distillates Using Cold-Adapted Yeasts

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Cold-adapted Yeasts

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Abstract

Recently, low-temperature fermentation has been recognized as a valuable tool to improve the flavor of fermented foods such as alcoholic beverages, e.g., in terms of improved ratios of off-flavor compounds to desirable compounds on total volatiles produced during fermentation. Extremely low-temperature fermentation processes can be made feasible using psychrophilic or psychrotolerant yeasts, combined with cell immobilization techniques and suitable bioreactor design. At research level, many studies deal with the optimization of low-temperature alcoholic fermentation (0–15 °C) in order to improve product quality, produce different products from the same raw material, and create added value. Studies dealing with these aspects also discuss ways to maintain bioreactors when production in the factory ceases, as well as the production of low-cost, ready-to-use dried yeast formulations. The application of extremely low-temperature fermentation in winemaking, brewing, distillates, and other fermented food production, as well as cold-adaptation aspects for food yeasts is discussed.

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Authors and Affiliations

  1. Department of Chemistry, University of Patras, 26500, Rio, Patras, Greece

    Maria Kanellaki, Argyro Bekatorou & Athanasios A. Koutinas

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  1. Maria Kanellaki
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  2. Argyro Bekatorou
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  3. Athanasios A. Koutinas
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Correspondence to Maria Kanellaki .

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Editors and Affiliations

  1. Department of Agricultural, Environmental and Food Sciences, University of Perugia, Industrial Yeasts Collection DBVPG, Perugia, Italy

    Pietro Buzzini

  2. University of Innsbruck, Institute of Microbiology, Innsbruck, Austria

    Rosa Margesin

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Kanellaki, M., Bekatorou, A., Koutinas, A.A. (2014). Low-Temperature Production of Wine, Beer, and Distillates Using Cold-Adapted Yeasts. In: Buzzini, P., Margesin, R. (eds) Cold-adapted Yeasts. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-39681-6_19

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