Process for immobilising an extracellular enzyme fraction for the treatment of musts, wines, other drinks obtained from fruit and for the production of natural flavours

摘要

The β-glucosidase produced and released by a strain of Debaryomyces hansenii has the property which makes it useful in the biotechnological field of fermentative processes for releasing the intrinsic aromatic contents of musts, wines and other fruit-based drinks. This enzyme, which is normally present in the cell supernatant in a very dilute concentration has been concentrated, partly purified and immobilised by a one-step process through adsorption onto hydroxyapatite (HTP). This process is simple, quick, renewable and economic. The resin used, which is absolutely natural, is non-toxic and does not give rise to storage and disposal problems. The enzyme is active and stable in both the free and immobilised forms. The immobilised enzyme can easily be separated and reused to catalyst the hydrolysis of terpene glycosides and release the odorous aglyconic fraction having activities and specific characters greater than those demonstrated by the pectolytic commercial preparations currently available. The invention lies in the field of the scientific technique of organic chemistry and finds industrial application in the manufacture of wine, drinks, flavours, fruit juices, etc. IMAGE