Continuous wine making by gamma-alumina-supported biocatalyst - Quality ofthe wine and distillates

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.