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.
|Number of pages||6|
|Journal||American Journal of Enology and Viticulture|
|Publication status||Published - 1988|
- S. cerevisiae
- amino acids
- bottle-fermented sparkling wine
- immobilized yeast