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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(Document in English)
PDF (Author's version) - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader 706kB |
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 |
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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 - Toulouse INP (FRANCE) Université de Toulouse > Université Toulouse III - Paul Sabatier - UT3 (FRANCE) |
Laboratory name: | |
Funders: | ONIVINS - Conseil Régional de Midi-Pyrénées |
Statistics: | download |
Deposited On: | 26 Mar 2019 12:52 |
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