Method of deacidifying wine and composition therefor

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 conditio...

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Bibliographische Detailangaben
Hauptverfasser:	KJAER, JOERGEN H, GESTRELIUS, STINA M
Format:	Patent
Sprache:	eng
Schlagworte:	AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PURIFICATION SPIRITS STERILISATION VINEGAR WINE
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Beschreibung
Zusammenfassung:	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.