Immobilization of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle-fermented sparkling wine production

Maria Daria Fumi, Osvaldo Colagrande, Gianni Trioli, Maria Grazia Colombi

Research output: Contribution to journalArticlepeer-review

Abstract

The production of bottle-fermented sparkling wine using yeasts immobilized info calcium alginate beads is reported. In particular, the concentration of cells in the gel, the kinetics of fermentation, the transfer of calcium during fermentation, and the clarity and quality of the sparkling wines obtained were studied. The resuits show that: (1) the use of immobilized cells does not cause any significant change in the refermentation processes; (2) a relationship exists between the quantity of beads used and the increase of calcium content in sparkling wine; (3) celi release does not affect the clarity of the wine; and (4) the main components (ethanol, organic acids, total nitrogen, and higher alcohols) are not appreciably different in sparkling wines obtained by immobilized yeasts when compared with traditional sparkling wines, but some differences are found as regards certain amino acids and some aroma components.
Original languageEnglish
Pages (from-to)267-272
Number of pages6
JournalAmerican Journal of Enology and Viticulture
Volume39
Publication statusPublished - 1988

Keywords

  • S. cerevisiae
  • alginate
  • amino acids
  • bottle-fermented sparkling wine
  • flavor
  • immobilized yeast

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