Immobilization of Leuconostoc oenos Cells for Wine Deacidification

포도주의 신맛 조절을 위한 Leuconostoc oenos 세포의 고정화

  • Lee, S.O. (Department of Biological Science and Engineering, The Korea Advanced Institute of Science) ;
  • Park, M.Y. (Department of Biological Science and Engineering, The Korea Advanced Institute of Science)
  • 이수오 (한국과학원 생물공학과) ;
  • 박무영 (한국과학원 생물공학과)
  • Published : 1980.12.30

Abstract

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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