The formation of methanol, ethanol, ethyl acetate, propanol-1, isobutyl alcohol, and amyl alcohols (mixture of 2-methylbutanol-l and 3-methylbutanol-1)in continuous wine making by kissiris-supported biocatalyst, in comparison with free cells, was studied. The effect of temperature was also examined. Methanol content was not affected by the process and temperature, but the concentrations of ethyl acetate, propanol-1, isobutyl alcohol, amyl alcohols (total content of 2-methylbutanol-I and 3-methylbutanol-1), and total volatiles determined plus methanol were reduced by the reduction of the temperature. Although the concentration of the main aromatic compound, ethyl acetate, was slightly reduced in the wine, its percentage content in the total volatiles determined plus methanol was increased. Continuous wine making by the aforementioned biocatalyst gave higher ethyl acetate concentrations compared to that with free cells.
