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

Maria Daria Fumi, Osvaldo Colagrande

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

48 Citazioni (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.
Lingua originaleEnglish
pagine (da-a)339-342
Numero di pagine4
RivistaBiotechnology Letters
Volume9
DOI
Stato di pubblicazionePubblicato - 1987

Keywords

  • immobilized yeast
  • sparkling wine processes

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