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.

Immobilised Laccase for phenolics removal in must and wine / O. Brenna, E. Bianchi. - In: BIOTECHNOLOGY LETTERS. - ISSN 0141-5492. - 16:1(1994), pp. 35-40.

Immobilised Laccase for phenolics removal in must and wine

O. Brenna
Primo
;
1994

Abstract

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.
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/192126
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