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

Maria Daria Fumi; Osvaldo Colagrande

doi:10.1007/BF01025800

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 rivista › Articolo in rivista › peer 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 originale	English
pagine (da-a)	339-342
Numero di pagine	4
Rivista	Biotechnology Letters
Volume	9
DOI	https://doi.org/10.1007/BF01025800
Stato di pubblicazione	Pubblicato - 1987
Pubblicato esternamente	Sì

Keywords

immobilized yeast
sparkling wine processes

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10.1007/BF01025800

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title = "Prelliminary assessment on the use immobilized yeast cells in sodium alginate for sparkling wine processes",

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.",

keywords = "immobilized yeast, sparkling wine processes, immobilized yeast, sparkling wine processes",

author = "Fumi, {Maria Daria} and Osvaldo Colagrande",

year = "1987",

doi = "10.1007/BF01025800",

language = "English",

volume = "9",

pages = "339--342",

journal = "Biotechnology Letters",

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T1 - Prelliminary assessment on the use immobilized yeast cells in sodium alginate for sparkling wine processes

AU - Fumi, Maria Daria

AU - Colagrande, Osvaldo

PY - 1987

Y1 - 1987

N2 - 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.

AB - 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.

KW - immobilized yeast

KW - sparkling wine processes

KW - immobilized yeast

KW - sparkling wine processes

UR - http://hdl.handle.net/10807/23586

U2 - 10.1007/BF01025800

DO - 10.1007/BF01025800

M3 - Article

SN - 0141-5492

VL - 9

SP - 339

EP - 342

JO - Biotechnology Letters

JF - Biotechnology Letters

ER -

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

Abstract

Keywords

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