Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1980-10-27
1983-04-19
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
426 61, 426592, 435139, 435178, 435245, 435260, C12P 756, C12N 1110, C12N 136, C12G 100
Patent
active
043805523
ABSTRACT:
Deacidifying wine by passage through an alginate gel containing living cells of Leuconostoc oenos therein. To ensure maximum viability, the alginate gel is stored in a resting medium, preferably sterile grape juice containing 5-12% ethanol. Before deacidifying wine the immobilized cells are conditioned to a wine milieu.
REFERENCES:
patent: 3733205 (1973-05-01), Shovers et al.
Kunkee, R. E., "Chemistry of Winemaking", (A. D. Webb, ed.), Advances in Chemistry Series, No. 137, p. 137 (1974).
Kierstan, M. et al., `The Immobilization of Microbial Cells, Subcellular Organelles, and Enzymes in Calcium Alginate Gels`, Biotechnology and Bioengineering, vol. 19, 1977, pp. 387-397.
Gestrelius Stina M.
Kjaer Jorgen H.
Curtin Elizabeth J.
Jones Raymond N.
Novo Industri A/S
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