Continuous wine making by γ-alumina-supported biocatalyst

dc.contributor.author	Loukatos, P	en
dc.contributor.author	Kiaris, M	en
dc.contributor.author	Ligas, I	en
dc.contributor.author	Bourgos, G	en
dc.contributor.author	Kanellaki, M	en
dc.contributor.author	Komaitis, M	en
dc.contributor.author	Koutinas, A	en
dc.date.accessioned	2014-06-06T06:44:08Z
dc.date.available	2014-06-06T06:44:08Z
dc.date.issued	2000	en
dc.identifier.uri	http://dx.doi.org/10.1385/ABAB:89:1:1	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1703
dc.subject	Ethyl Acetate	en
dc.title	Continuous wine making by γ-alumina-supported biocatalyst	en
heal.type	journalArticle	en
heal.identifier.primary	10.1385/ABAB:89:1:1	en
heal.publicationDate	2000	en
heal.abstract	The main objective of the present work was the removal of aluminum from wines produced by γ-alumina-supported yeast cells. Reagents such as Na2CO3, NH4OH, albumin, and Ca(OH)2 were used. Calcium in the presence of albumin was effective, whereas other reagents were not so effective. Because of the improved aroma and taste of distillates produced by γ-alumina-supported biocatalyst, volatile byproducts of	en
heal.journalName	Applied Biochemistry and Biotechnology	en
dc.identifier.doi	10.1385/ABAB:89:1:1	en