| 摘要 |
1478874 Treating wine distillation residues E REMY MARTIN & CO 6 Sept 1974 [6 Sept 1973] 39129/74 Heading C1C [Also in Divisions A2 and C6] The residues of the first distillation of white wine, rich in carbonaceous and nitrogen-containing material and representing some 2/3rds by volume of the wine placed in the still, are centrifuged to eliminate the yeast, and the resulting clarified medium including the grape pulp and a supplement of nitrogenous materials (ammonium salts, urea, dried blood or fish products) is fermented by a strain of Penicillium type at a temperature of 20-25‹ C. and pH 1À5-5 to yield a proteinaceous biomass. The preferred strains disclosed have been ascribed to the species Pencillium spinulosum, P. expansum and P. communum, respectively. After the fermentation the culture liquor is filtered on a diatomaceous filter and treated by reverse osmosis so as to obtain purified water (COD<40 mg. O 2 /l.) and a concentrate containing biosynthetic material. |
