P. Loukatos et al., Continuous wine making by gamma-alumina-supported biocatalyst - Quality ofthe wine and distillates, APPL BIOC B, 89(1), 2000, pp. 1-13
The main objective of the present work was the removal of aluminum from win
es produced by gamma -alumina-supported yeast cells. Reagents such as Na2CO
3, NH4OH, albumin, and Ca(OH)(2) were used. Calcium in the presence of albu
min was effective, whereas other reagents were not so effective. Because of
the improved aroma and taste of distillates produced by gamma -alumina-sup
ported biocatalyst, volatile byproducts of distillates were analyzed. They
were also assessed by sensory tests. Methanol, acetaldehyde, ethyl acetate,
propanol-1, isobutyl alcohol, and amyl alcohols were determined in distill
ates. It was noted that the amounts of higher alcohols and amyl alcohols de
creased as the temperature of fermentation dropped, leading to a product of
improved quality and reduced toxicity.