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KMID : 0380619800120040299
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Korean Journal of Food Science and Technology
1980 Volume.12 No. 4 p.299 ~ p.304
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Immobilization of Leuconostoc oenos Cells for Wine Deacidification
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Abstract
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By using whole cells of Leuconostoc oenos ML-34 immobilized in polyacrylamide gel, deacidification of grape juice and wine was attempted. The immobilization did not destroy the original malo-lactic fermentation ability of the cells. However, the speed of malic acid decomposition by the immobilized cells was slow due to the slow transportation of the substrate through the gel layer. By reducing malic acid content in grape juice to a desired degree one may control the level of acid taste in wine fermented with the treated grape juice.
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