Kvasny Prum. 1981; 27(8): 181-185 | DOI: 10.18832/kp1981033

Stabilization of grape wine by hydrolysis of turbidity-forming proteins by immobilized proteolytic preparation.Peer-reviewed article

J. VAJČNER, J. TURKOVÁ, V. KRUMPHANZL

Acid proteinase from Aspergillus oryzae was immobilized on silicagel carrier activated by titanium chloride. Conditions of immobilization of enzyme and properties of prepared proteolytic preparation are described in the article. By thus immobilized acid proteinase the wine was stabilized in column setting. Proteins in wine before and after stabilization were followed by gel chromatografy on Sephadex G-25 (fine). To protein turbidity and the organoleptic properties remained original. Wine treated by immobilized proteinase was stable.
(In Czech, English summary only)

Keywords: grape wine, hydrolysis, protein, titanium chloride

Published: August 1, 1981