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Yeast cells in double layer calcium alginate–chitosan microcapsules for sparkling wine production

Benucci, Ilaria, Cerreti, Martina, Maresca, Diamante, Mauriello, Gianluigi, Esti, Marco
Food chemistry 2019 v.300 pp. 125174
alginates, calcium, encapsulation, ethanol, fermentation, odors, oxygen consumption, sensory evaluation, sparkling wines, taste, volatile compounds, winemaking, yeasts
This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling sparkling wine. Four different sparkling wines were produced by free or encapsulated yeasts. The four types of yeast used were adapted (Free EtOH-A, Encapsulated EtOH-A) and non-adapted to ethanol (Free, Encapsulated).The different yeast-inoculating formats had a significant impact on oxygen consumption and pressure increase rate in the bottle during the prise de mousse. Similarly to the free form, encapsulated yeast successfully completed the secondary fermentation. After an ageing period of 6 months, volatiles and sensory profiles of sparkling wines were compared. Although, some differences in volatile profiles were found among samples, sparkling wines produced by Encapsulated EtOH-A showed sensory properties, in terms of aroma, taste and body, similar to those produced by free yeast (both adapted and non-adapted to ethanol).