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Deacidification of grape musts by Schizosaccharomyces entrapped in alginate beads: a continuous-fluidized-bed process

Taillandier, Patricia and Cazottes, M.L. and Strehaiano, Pierre Deacidification of grape musts by Schizosaccharomyces entrapped in alginate beads: a continuous-fluidized-bed process. (1994) The Chemical Engineering Journal and the Biochemical Engineering Journal, 55 (1-2). B29-B33. ISSN 0923-0467

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Official URL: https://doi.org/10.1016/0923-0467(94)87014-4

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 CO2 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.

Item Type:Article
HAL Id:hal-02135710
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:French research institutions > Centre National de la Recherche Scientifique - CNRS (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - INPT (FRANCE)
Université de Toulouse > Université Toulouse III - Paul Sabatier - UPS (FRANCE)
Laboratory name:
Funders:
ONIVINS - Conseil Régional de Midi-Pyrénées
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Deposited By: Michel Aressy
Deposited On:26 Mar 2019 12:52

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