Stimulation of alcoholic fermentation by adsorption of toxic sub

Details Stimulation of alcoholic fermentation by adsorption of toxic sub Stimulation of alcoholic fermentation by adsorption of toxic sub

1986-12-17

1988-08-23

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 11, 426 13, 435161, 435820, C12G 100, C12G 300, C12P 706

Patent

active

047659920

ABSTRACT:
Substances that are toxic to yeast and which cause cessation of fermentation during alcoholic fermentation are adsorbed by microorganism cell walls added to a medium being fermented. The cell walls are from a gram-positive microorganism such as yeast, and are obtained by boiling or autolysis of the microorganism followed by washing material recovered. The cell walls can be added before or during fermentation, and may be added to a previously fermented medium followed by inoculating with new yeast. The toxic substances may be certain fatty acids and their ethyl esters, pesticide residues and substances secreted by certain microorganisms. Preferably, the cell walls are added when making wine, and the medium may contain Botrytis cinerea.

REFERENCES:
patent: 2273853 (1942-02-01), Fischer
Amerine et al., The Technology of Wine Making, 3rd ed. The Avi Publ. Co. Inc., Westport, Conn., 1972, pp. 309-317 & 480.

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