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The project (duration 3 years: 2011-2013) is aimed to develop bioreactors with food-grade immobilized enzymes for oenological application, in order to obtain wine free of: ochratoxin A, ethyl carbamate and lysozyme.
Different immobilization procedures on inert solid supports will be applied with the aim to select the more efficient one for each tested biocatalyst. The optimal support-enzyme systems will be embedded in bioreactors differing for geometrical configuration, process parameters and enzyme-substrate interaction, in order to limit the effects on wine characteristics.
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