PRODUCTION OF SPARKLING WINE WITH IMMOBILIZED YEAST FERMENTATION

Abstract

The use of immobilized yeast technology and its advantages in sparkling wine production has been used for rose and white sparkling wines. The aim of this work is to study and develop the method for the production of sparkling wines using the yeast double immobilization technique. The developed method was applied in the production of Rose sparkling wine successfully. The wine was produced from a local grape variety Debina, cultivated in the Zitsa region, Ioannina, Greece. For the double immobilization technique were employed different entrapment matrices such as sodium alginate, carrageenan, and glycerin, for the formation of the internal core. The results indicated that with 2 % concentration of sodium alginate loaded with 2.109 cells/g of gel and 2,65 g of beads in each bottle no cell release was observed and the wine remained absolutely free of yeast cells even six month after the completion of the fermentation. Sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast did not show any significant differences.