Sparkling wine production by immobilised yeast fermentation
Borislav Miličević, Jurislav Babić, Đurđica Ačkar, Radoslav Miličević, Antun Jozinović, Huska Jukić, Vlado Babić, Drago Šubarićhttps://doi.org/10.17221/194/2016-CJFSCitation:Miličević B., Babić J., Ačkar Đ., Miličević R., Jozinović A., Jukić H., Babić V., Šubarić D. (2017): Sparkling wine production by immobilised yeast fermentation. Czech J. Food Sci., 35: 171-179.
The prospects of sparkling wine production by the ‘Champenoise’ method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.Keywords:
immobilised yeast cells; aroma; grape varieties; wine; qualityReferences:
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