| 摘要 |
<p>A process of treatment of fermented beverages of vegetable origin, in particular wine, is disclosed, which provides the contact between the beverage and a polymer obtained by radical or sol-gel synthesis, selected from the group based on a-, p -, y-cyclodextrins and their derivatives and mixtures. This treatment removes from the fermented beverage molecules that harm its organoleptic propertes. According to a variant of the process, said polymers are synthetised according to the technique of the molecular imprinting. Advantageously, the process is implemented by packing a column, for example a chromatographic column, with polymer, for example in pellets, powder or bead, and by passing the beverage to be treated with a calculated flow rate in order to allow the beverage to stay sufficient time in the column to allow the said absorption. The process according to this invention can be utilised for stabilising the protein fractions in wines.</p> |
