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

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Summary

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.

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Authors and Affiliations

  1. Istituto di Enologia-Facoltà di Agraria, Università Cattolica del S. C., Piacenza

    M. Daria Fumi, G. Trioli & O. Colagrande

Authors
  1. M. Daria Fumi
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  2. G. Trioli
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  3. O. Colagrande
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Daria Fumi, M., Trioli, G. & Colagrande, O. Preliminary assessment on the use of immobilized yeast cells in sodium alginate for sparkling wine processes. Biotechnol Lett 9, 339–342 (1987). https://doi.org/10.1007/BF01025800

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  • DOI: https://doi.org/10.1007/BF01025800

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