REDUCTION OF VOLATILE ACIDITY OF GRAPE WINES BY IMMOBILIZED LIPASE
Journal: CHEMISTRY AND CHEMICAL ENGINEERING
Year: 2025

The aim of this work is to study the enzymatic transformation of acetic acid into ethyl acetate by immobilized lipases of the fungus Rhizopus microsporus UzLT-1 obtained on the basis of silica gel and phosphatidylethanolamine to reduce the content of volatile acids in grape wines. In the work, a preparation of lipase from the fungus Rhizopus microspores was used. Lipolytic activity was measured by photocolorimetric method using rhodamine 6G as a chromophore agent. The catalytic property of lipol