A study was carried out on encapsulation of wine yeast (Saccharomyces cerevisiae) and its use in wine making compared to free yeast. Rehydrated active dry wine yeast was encapsulated in a 2% sodium alginate solution, cross linked with different molar concentration of CaCl 2 solution (0.1, 0.2, 0.3,0.4 and 0.5 M) for 30 minutes. The molar concentration with minimum cell leakage (0.2 M) was used for yeast encapsulation. Colony count (CFU/ml) was analyzed for both free yeast (FY) and encapsulated yeast (EY) so as to equilibrate the rate of yeast pitching in wine fermentation. Physicochemical properties; total soluble solids (TSS), acidity and pH of red and white grapes were analyzed and were found to be 16.4±0.10 o Bx, 0.38±0.02% and 3.90±0.02 for white grapes and 19±0.15 o Bx, 0.64±0.01% and 3.1±0.10 for red grapes. During the fermentation process in both wines, a gradual reduction in TSS was noted while an alternate of increase and decrease trend in acidity was noted which finally stabilized after 12 days. The final TSS of wines was not significantly different for yeast types (FY or EY) but higher values were noted for red wine (FY, 7.
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