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PREPARATION OF YEAST CELLS IMMOBILISED IN CALCIUM ALGINATE BEADS AND USE IN PREPARING ALCOHOLIC DRINKS
PREPARATION OF YEAST CELLS IMMOBILISED IN CALCIUM ALGINATE BEADS AND USE IN PREPARING ALCOHOLIC DRINKS
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机译:固定在海藻酸钙珠粒中的酵母细胞的制备及其在制备酒精饮料中的用途
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2.1 Yeast cells can be immobilised in calcium alginate feeds and can be used in this form for alcoholic fermentation. Additionally coating the beads with a cell-free calcium alginate layer ensures that no cells are washed out. …??2.2 A defined washing of the calcium alginate beads has the result that, in a simple manner, prepared alcoholic beverages remain clear and that in particular during sparkling wine fermentation neither crystalline turbidity caused by the formation of calcium tartrate and calcium malate nor fine turbidity caused by washed-out yeast cells occurs. …??2.3 Preparation of immobilised yeasts and their use in the production of alcoholic beverages.
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