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.
Lingua originale | English |
---|---|
pagine (da-a) | 267-272 |
Numero di pagine | 6 |
Rivista | American Journal of Enology and Viticulture |
Volume | 39 |
Stato di pubblicazione | Pubblicato - 1988 |
Pubblicato esternamente | Sì |
Keywords
- S. cerevisiae
- alginate
- amino acids
- bottle-fermented sparkling wine
- flavor
- immobilized yeast