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Title: High cell density reactors in production of fruits wine with special reference to cider – An overview
Authors: Singh, R S
Sooch, B S
Keywords: High cell density reactors;Immobilization;Wine;Cider
Issue Date: Aug-2009
Publisher: CSIR
IPC Code: Int. cl.8—C12G 1/00
Abstract: Bioreactor technology has a considerable diversity in the production of fruit wines. During the past 20 years, immobilized cells have been explored for making high cell density reactors to simplify time-consuming procedures and to reduce labour requirements as well as cost. Amongst the immobilization techniques used, entrapment of yeast cells in alginate beads seem to be most simple and effective. The packed bed reactor is the most frequently used type of immobilized cell bioreactors. The use of immobilized/co-immobilized bioreactors in cider making will be a real improvement of the industrial process reducing process time and cost. The present article focuses on the applications of high cell density reactors in wine making with special emphasis on cider.
Page(s): 323-333
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.8(4) [July-August 2009]

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