| abstract |
Ionotropic gel forming, in particular, a fermentation biocatalyst. The gel, chiefly in the form of spheres, is prepared from an ionic gel-forming material by means of an ionic gelling entity and is characterized in that said gel lacks a gelling ionic entity, thereby exhibiting an affinity for ions, especially cations, such as the calcium ion and potassium ion. According to an advantageous embodiment, the gel contains yeast cells or cells of fermentative micro-organisms. The invention is advantageous in a process for gelling wine froth, especially champagne, in order to avoid crystalline precipitation and diminish turbidity in the sparkling wines obtained. It is also advantageous in processes for the removal of heavy metals, enzymatic or detection processes and fixing or purifying organic materials such as proteins or amino acids. |