ReviewFrontiers in microbiology2018
Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives.
Review in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
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Who cites it
30 citing papers in PubMed.
- Comparative fermentation performance of biofilm and planktonic Saccharomyces cerevisiae under standard and high-carbon media.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Metal-Organic Frameworks in Food Biotechnology: Opportunities, Challenges, and Future Perspectives for Probiotic Delivery, Precision Fermentation, and Circular Food Systems.Nanomaterials (Basel, Switzerland) · 2026Review
- Fruit Rind Peel as Promising Support Materials for Immobilizing Yeast Cells and Application in Repeated-Batch Cider and Wine Fermentation with Improved Aromatic Compound Profiles.Journal of microbiology and biotechnology · 2025Article
- Materials for Yeast Immobilization in Alcoholic Fermentation: Bridging Conventional Techniques and 3D Bioprinting.Polymers · 2025Review
- Evaluation of SpecificMicroorganisms · 2025Article
- Free and Immobilized Cells ofFoods (Basel, Switzerland) · 2025Article
- Efficient Separation of a Novel Microbial Chassis,Membranes · 2025Article
- Physicochemical Characterization of Polysaccharide-Protein Carriers with Immobilized Yeast Cells Obtained Using the Freeze-Drying Technique.Foods (Basel, Switzerland) · 2024Article
- Filamentous fungal pellets as versatile platforms for cell immobilization: developments to date and future perspectives.Microbial cell factories · 2024Review
- Influence of indigenous non-Frontiers in cellular and infection microbiology · 2024Article
- Production of arabitol from glycerol by immobilized cells ofFrontiers in bioengineering and biotechnology · 2024Article
- Fermentative processes for the upcycling of xylose to xylitol by immobilized cells ofFrontiers in bioengineering and biotechnology · 2024Article
- Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation.Microorganisms · 2023Review
- Yeast cell vacuum infusion into fungal pellets as a novel cell encapsulation methodology.Applied microbiology and biotechnology · 2023Article
- Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach.World journal of microbiology & biotechnology · 2023Article
- Recent Progress in Microencapsulation of Active Peptides-Wall Material, Preparation, and Application: A Review.Foods (Basel, Switzerland) · 2023Review
- Article
- Study on the technology of brewing red raspberry wine by using new immobilized yeast technology.Scientific reports · 2022Article
- Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing.Applied microbiology and biotechnology · 2022Article
- Assessing Edible Filamentous Fungal Carriers as Cell Supports for Growth of Yeast and Cultivated Meat.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yeast immobilization is defined as the physical confinement of intact cells to a region of space with conservation of biological activity. The use of these methodologies for alcoholic fermentation (AF) offers many advantages over the use of the conventional free yeast cell method and different immobilization systems have been proposed so far for different applications, like winemaking. The most studied methods for yeast immobilization include the use of natural supports (e.g., fruit pieces), organic supports (e.g., alginate), inorganic (e.g., porous ceramics), membrane systems, and multi-functional agents. Some advantages of the yeast-immobilization systems include: high cell densities, product yield improvement, lowered risk of microbial contamination, better control and reproducibility of the processes, as well as reuse of the immobilization system for batch fermentations and continuous fermentation technologies. However, these methods have some consequences on the behavior of the yeasts, affecting the final products of the fermentative metabolism. This review compiles current information about cell immobilizer requirements for winemaking purposes, the immobilization methods applied to the production of fermented beverages to date, and yeast physiological consequences of immobilization strategies. Finally, a recent inter-species immobilization methodology has been revised, where yeast cells are attached to the hyphae of a Generally Recognized As Safe fungus and remain adhered following loss of viability of the fungus. The bio-capsules formed with this method open new and promising strategies for alcoholic beverage production (wine and low ethanol content beverages).
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