Abstract
Wine champagnizing, a process involving the use of champagne yeasts immobilized by inclusion into cryogels of polyvinyl alcohol, has been studied. Treatment of yeast cells with the autoregulatory factor d 1 was proposed as a means of preventing the cell release from the carrier matrix. Such a treatment inhibited growth and proliferation processes in yeast cells, without affecting the activity of fermentation; the resulting champagne had the same organoleptic and chemical characteristics as its counterparts obtained using conventional techniques.
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Martynenko, N.N., Gracheva, I.M., Sarishvili, N.G. et al. Immobilization of Champagne Yeasts by Inclusion into Cryogels of Polyvinyl Alcohol: Means of Preventing Cell Release from the Carrier Matrix. Applied Biochemistry and Microbiology 40, 158–164 (2004). https://doi.org/10.1023/B:ABIM.0000018919.13036.19
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DOI: https://doi.org/10.1023/B:ABIM.0000018919.13036.19