The use of immobilized yeast technology and its advantages in sparkling wine production was chosen for rose and white sparkling wine production, aiming at the study and brand development of a traditional local sparkling wine, mainly rose, which is produced from grape varieties cultivated at a local scale with the "rural" method, in Zitsa region, Ioannina, Greece. In all cases the double-layer immobilization method was used. Sodium alginate was used in the same concentration in all cases, for the external layer of the beads. Preliminary comparison of sodium alginate, carrageenan, and glycerine used for the internal core, showed that with 2% concentration of sodium alginate loaded with 2.10(9) cells/g of gel and 2,65 g of beads in each bottle cell release was not observed and the wine remained absolutely free of yeast cells even one month after fermentation completion. Organoleptic properties of the sparkling wine produced with immobilized yeast compared with sparkling wine produced with free yeast were found similar.

• PMID: 24761468
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Journal Article

Authors

Ntagas P, Tataridis P, Fandos CM, Justamante LE, Nerantzis ET

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