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Deacidification of grape musts bySchizosaccharomycesentrapped in alginate beads: a continuous-fluidized-bed process

Authors
Journal
The Chemical Engineering Journal and the Biochemical Engineering Journal
0923-0467
Publisher
Elsevier
Publication Date
Volume
55
Identifiers
DOI: 10.1016/0923-0467(94)87014-4
Disciplines
  • Biology

Abstract

Abstract One possible biological method for wine deacidification is elimination of malic acid from grape musts by Schizosaccharomyces yeasts prior to alcoholic fermentation. In this work we propose a new continuous process with yeasts included in double-layer alginate beads. The beads were retained in a fluidized-bed column reactor. In order to avoid CO 2 retention, a stirred flask was added to the classical experimental set-up. The feasibility of the process has been demonstrated and its performance has been evaluated: 1.5–2.4 g 1 −1 h −1 of malic acid consumed for 60% of beads in the column.

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