Deacidification of grape musts by Schizosaccharomyces entrapped in alginate beads: a continuous-fluidized-bed process - Archive ouverte HAL Access content directly
Journal Articles The Chemical Engineering Journal and the Biochemical Engineering Journal Year : 1994

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

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.
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Dates and versions

hal-02135710 , version 1 (21-05-2019)

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Patricia Taillandier, M.L. Cazottes, Pierre Strehaiano. Deacidification of grape musts by Schizosaccharomyces entrapped in alginate beads: a continuous-fluidized-bed process. The Chemical Engineering Journal and the Biochemical Engineering Journal, 1994, 55 (1-2), pp.B29-B33. ⟨10.1016/0923-0467(94)87014-4⟩. ⟨hal-02135710⟩
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