Reference: Martynenko NN and Gracheva IM (2003) [Physiological and biochemical characteristics of immobilized champagne yeasts and their participation in sparkling processes]. Prikl Biokhim Mikrobiol 39(5):501-8

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Abstract


Methods for immobilizing champagne yeasts, physiological and biochemical characteristics of the immobilized cells, and problems of their utilization in the production of quality champagne wines are reviewed. Studies aimed at the development of efficient biocatalysts for champaignizing wines using bottle fermentation (method champenoise) and tank processing (bulk, or Charmat process), based on the use of immobilized yeast cells, are described. Data on the industrial use of such biocatalysts in countries manufacturing champagne wines are presented. Problems and prospects of further research in this field are discussed.

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English Abstract | Journal Article | Review
Authors
Martynenko NN, Gracheva IM
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