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Application of Immobilized Yeast Cells to Sparkling Wine Fermentation
Author(s) -
Gòdia Francesc,
Casas Carles,
Solàg Carles
Publication year - 1991
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp00011a013
Subject(s) - wine , calcium alginate , bottle , yeast , bead , fermentation , chemistry , chromatography , yeast in winemaking , food science , biochemistry , calcium , saccharomyces cerevisiae , materials science , organic chemistry , composite material
The production of sparkling wine with yeast immobilized in natural gels was investigated. Cell release from the beads to the wine was studied by using two different techniques: simple gel beads and beads with an external layer free of cells around them. In the first technique, 2% calcium alginate beads with 10 9 cells/g of bead and a bead dosage of 12 g/bottle were the optimal conditions to completely avoid cell leakage. When externally coated beads were employed, the dosage could be reduced to 6 g/bottle and the wine remained absolutely free of cells at the end of the fermentation. In both cases, the organoleptical properties of the sparkling wine produced with immobilized cells were found to be improved with respect to the conventional product.