Application of Immobilized Yeast Cells to Sparkling Wine Fermentation

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Abstract
The production of sparkling wine with yeast immobilized in natural gels was investigated. Cell release from the beads to the wine was studied by using two different techniques: simple gel beads and beads with an external layer free of cells around them. In the first technique, 2% calcium alginate beads with 109 cells/g of bead and a bead dosage of 12 g/bottle were the optimal conditions to completely avoid cell leakage. When externally coated beads were employed, the dosage could be reduced to 6 g/bottle and the wine remained absolutely free of cells at the end of the fermentation. In both cases, the organoleptical properties of the sparkling wine produced with immobilized cells were found to be improved with respect to the conventional product.