Prelliminary assessment on the use immobilized yeast cells in sodium alginate for sparkling wine processes

Maria Daria Fumi, Osvaldo Colagrande

Research output: Contribution to journalArticlepeer-review

48 Citations (Scopus)

Abstract

Use of alginate-immobilized yeasts in the production of sparkling wine using the "champenois" method was investigated. The results indicate that there are no variations in the principal chemical-physical characteristics between sparkling wines obtained through immobilized yeast and traditional sparkling wines.
Original languageEnglish
Pages (from-to)339-342
Number of pages4
JournalBiotechnology Letters
Volume9
DOIs
Publication statusPublished - 1987
Externally publishedYes

Keywords

  • immobilized yeast
  • sparkling wine processes

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