Salt.

Beverages and Flavors

accordance with tht process. Rapid inactivation of the H dried product It fajltpantutili of 85 to 90C was noted in that deterioration to about one-half enzyme strength in about 10 mfnutaa was observed, depending on the room humidity during drying. This inactnration is suppressed and substantially eliminated by the complete and thorough removal of water in a vacuum desiccator or drying in a forced draft laboratory araa at about 3(fC until constant weight is achieved, this latter checked against the weight loss of the former procedure. Dried enzyme may be pelleted into tablet form by machine. Example 2: After cleaning away the rough edge of tablets averaging approximately 300 mg per tablet and assaying about 1,000 units of glucose oxidase and 350 units of cataiese. 10,000 tablets were placed in a coating pan and the pan rotated. Approximately 100 ml of wax-free shellac in alcohol solution of about 25% solids content was added. The tablets were allowed to roll until they showed signs of solvent evaporation by becoming tacky. At this point a small amount of finely powdered talc was added as a dusting agent Whan the tablets were rolling freely in the pan, a blast of room temperature air was directed against the tablets to remove most of the remaining alcohol. Air blasting was continued for about 10 x minutes. The tablets were then dried for about h hour using air at a temperature of about 85s to 100F while the pan continued to rotate. The coating operation was repeated until a coating was formed from a total of IS coating operations. Tablets prepared according to Example 2 and uncoated tablets from the same source were tested as follows: 1 tablet was added to apple juice heated to a temperature of about 180F. The container was closed and the apple juice cooled to room temperature. The activity of glucose oxidase introduced in the form of the coated tablets of Example 2 was substantially unimpaired by introduction into the hot apple juice and by retention therein during the cooling operation. Glucose oxidase introduced using uncoated tablets have the enzymatic activity substantially completely eliminated by introduction into the 180F apple juice by the time the apple juice had cooled to room temperature. Gallic Acid Esters Biological stabilization of beer, wine, and cider is accomplished with use of esters of gallic acid according to M. Loncin and S.P. Leeuw; U.S. Patent 3,490,913; January 20, 1970; assigned to Jos. Schlitz Brewing Company. Alcoholic beverages must previously be filtered carefully and possibly pasteurized in bulk, in order to reach a sufficiently low content in living microbial cells, preferably less than 100 cells/ml. Generally the active concentration of ester of gallic acid is between 5 and 15 ppm, e.g., 10 ppm. This concentration depends on the length of the alkyl chain and is lower as the alkyl chain is longer and the alcoholic beverage is less infected. With the highest concentrations, turbidity may occur, due to the low solubility of these esters or to the presence of reaction products between these esters and the proteins contained in the alcoholic beverage. It is possible to avoid proteic turbidity by stabilizing the beverage, e.g., by adding proteolytic enzymes. This treatment is well known and currently in use, especially in breweries. It was certainly impossible to anticipate the fact that these esters, which are only slightly soluble in water and have at the most a weak fungicidal action, would be so efficient at such weak concentrations in their inhibition of microbial developments in beer, wine and cider. The weak antimold action of these esters is known. It was however not possible to deduce from this fact that these esters would be active against yeast, lactobacilla, acetic acid producing bacteria and sarcina, because these microorganisms are completely different from molds in biological, morphological and biochemical terms. The use of parahydroxybenzoates of long chain alcohols as stabilizing agents for beer is suggested. Esters of gallic acid have certain advantages compared with parahydroxybenzoates, in particular better solubility in alcoholic beverages and water. So, for example, the solubility of octyl gallate in water and beer is nearly seven times as great as that of octyl parahydroxy