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KMID : 1007519920010010054
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Food Science and Biotechnology
1992 Volume.1 No. 1 p.54 ~ p.57
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Control of Tannin Content in Wines by Treatment with Immobilized Protein
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Oh Hoon-Il
Johan E. Hoff
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Abstract
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Optimization of polyethyleneimine(PEI)-glutaraldehyde coupling method for protein immobilization was carried out to develop a means of controlling tannin content in wines. The amount of PEI bound to porous cellulose beads increased with an increase in PEI concentration, reaction time and temperature. Reaction of glutaraldehyde with PEI was favored by an increase in pH for up to 9.0 and the optimum pH was in the neighborhood of pH 9.0. The tannin trapping capacity for gelatin immobolized cellulose beads was approximately 50 ㎎/㎖ hydrated beads. When the cellulose column was utilized to reduce the tannin content in Chianti wine, there was on an average 56％ reduction in tannin content. This column can be simply and inexpensively regenerated and reused repeatedly.
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