IMMOBILIZED LACCASE FOR PHENOLIC REMOVAL IN MUST AND WINE

被引：56

作者：

BRENNA, O ^{[1
]}

BIANCHI, E ^{[1
]}

机构：

[1] UNIV MILAN,DIPARTIMENTO SCI & TECNOL ALIMENTARI & MICROBIOL,I-20133 MILAN,ITALY

来源：

BIOTECHNOLOGY LETTERS | 1994年 / 16卷 / 01期

关键词：

D O I：

10.1007/BF01022620

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The possibility of the use of immobilised Laccase (EC 1.10.3.1.) for the enzymatic removal of phenolic compounds from must and wine has been attempted on laboratory scale. The immobilised enzyme was packed in column and model solutions of catechin or white grape must were eluted through. Oxygen saturation, flow-rate and immobilised enzyme amount were the main parameters used to study phenolic oxidation.

引用

页码：35 / 40

页数：6

共 9 条

[1] BEVERAGE STABILIZATION THROUGH ENZYMATIC REMOVAL OF PHENOLICS [J].

CANTARELLI, C ;

BRENNA, O ;

GIOVANELLI, G ;

ROSSI, M .

FOOD BIOTECHNOLOGY, 1989, 3 (02) :203-213

[2]

CHEETHAMPSJ, 1987, RSC SPECIAL PUBLICAT, V63, P53

[3]

Guerzoni ME, 1977, VIGNEVINI, V4, P7

[4] PHENOLIC-COMPOUNDS AND POLYPHENOLOXIDASE IN RELATION TO BROWNING IN GRAPES AND WINES [J].

MACHEIX, JJ ;

SAPIS, JC ;

FLEURIET, A .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1991, 30 (04) :441-486

[5]

NAGEL CW, 1991, AM J ENOL VITICULT, V42, P364

[6]

PERI C, 1963, VINI ITALIA, V5, P285

[7] TANNINS IN WOOD - COMPARISON OF DIFFERENT ESTIMATION METHODS [J].

SCALBERT, A ;

MONTIES, B ;

JANIN, G .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1989, 37 (05) :1324-1329

[8]

SINGLETON VL, 1987, AM J ENOL VITICULT, V38, P69

[9]

VALENTI P, 1975, GIOR BATTER VIROL IM, V68, P1

← 1 →