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

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 traditi...

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Veröffentlicht in:	Biotechnology letters 1987-05, Vol.9 (5), p.339-342
Hauptverfasser:	Fumi, M.D, Trioli, G, Colagrande, O
Format:	Artikel
Sprache:	eng
Schlagworte:	algin Biological and medical sciences Biotechnology champagne and sparkling wines fermentation Fermented food industries Food industries Food processing Fundamental and applied biological sciences. Psychology immobilization immobilized cells Industrial applications and implications. Economical aspects Saccharomyces cerevisiae wine winemaking Wines and vinegars yeasts
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Zusammenfassung:	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.
ISSN:	0141-5492 1573-6776
DOI:	10.1007/bf01025800