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Application of Immobilized Yeasts for Improved Production of Sparkling Wines

“…Moreover, an increase in the content of amino acids in the sparkling wines elaborated with immobilized yeasts was observed. This is an indication of earlier onset and higher intensity of autolysis in immobilized cells, in agreement with their more rapid decay [13].…”

“…Fermentation 2022, 8, x 8 of 14 immobilized yeasts was observed. This is an indication of earlier onset and higher intensity of autolysis in immobilized cells, in agreement with their more rapid decay [13]. On the other hand, the study of the level of neutral polysaccharides in sparkling wines was also used to evaluate the degree of autolysis, for it quantifies mainly glucans On the other hand, the study of the level of neutral polysaccharides in sparkling wines was also used to evaluate the degree of autolysis, for it quantifies mainly glucans and mannoproteins from the yeast cell walls [3,32].…”

“…The results showed that there were no significant differences in pH, total and volatile acidities, reducing sugar, and alcoholic strength between both inoculation formats (free and immobilized yeasts). Some authors have also reported that the use of immobilized yeasts did not affect the enological parameters of the sparkling wines [4,9,13,26]. Moreover, it has been reported that the Ca-alginate entrapment technique did not cause notable changes in the main analytical composition of bottle-fermented sparkling wines [27][28][29].…”

“…After the patent of Bidan et al [10], most efforts have focused on the application of alginate as organic support for the immobilization of yeasts for the second fermentation of sparkling wines [4,7,8,11,12]. The use of calcium alginate gels is advantageous since they are easily prepared and allow the incorporation of yeasts under mild conditions, which almost completely rules out the death of the cells [13]. Moreover, calcium alginate has been approved by the International Organization of Vine and Wine (OIV) as a fining agent in the production of sparkling wine and as a matrix for yeast and bacteria encapsulation [14].…”

“…However, this issue has not been addressed in many papers dealing with the use of alginate-encapsulated yeasts in sparkling wine production [4,7,8,11]. Some authors have proposed coating finished biocatalysts (prepared using calcium alginate) to solve this problem [13].…”