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.
Fumi, M. D., Trioli, G., Colagrande, O., Prelliminary assessment on the use immobilized yeast cells in sodium alginate for sparkling wine processes, <<BIOTECHNOLOGY LETTERS>>, 1987; 9 (5): 339-342. [doi:10.1007/BF01025800] [http://hdl.handle.net/10807/23586]
Prelliminary assessment on the use immobilized yeast cells in sodium alginate for sparkling wine processes
Fumi, Maria Daria;Colagrande, Osvaldo
1987
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.
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