Kvasny Prum. 1986; 32(10): 232-235 | DOI: 10.18832/kp1986065

Utilization of immobilized yeasts for production of sparkling wine.Peer-reviewed article

B. PARDONOVÁ, M. POLEDNÍKOVÁ, H. ŠEDOVÁ, M. KAHLER

The quantity of some volatile compounds and free amino acids in sparkling wines produced in the batch procedure using free and immobilized yeast cells were tested in production-scale experiments. The lowered absorption of free amino acids by immobilized yeast population as well as their limited growth resulted in concentration changes of volatile compounds. The wines contained less higher alcohols, esters, fatty acids and carbonyl compounds but the quantity of free amino acids was about by 9 % higher. These changes had a positive effect on taste properties of the final experimental wines. The morphology of immobilized cells was changed during several first fermentation cycles after the immobilization. After 10 months procedure the morphological structure of the cells was similar to that found by cells from the suspension culture. The similarity also was in a good distinction of ribosomes. The fermentation activity of the biocatalyst remained 11 months in the production conditions of the stationary fermentation.
(In Czech, English summary only)

Keywords: wine, must, yeasts, immobilized yeasts, fermentation

Published: October 1, 1986