Centeno, Filipe and Lourenço, M. and De Fatima Teixeira, Maria and Strehaiano, Pierre and Alliet-Gaubert, Marion Fermentation of sparkling wines with immobilized S. cerevisiae cells: comparative study with free cells and influence of temperature fermentation. (2011) In: Œno 2011 : 9ème édition du Symposium International d'Œnologie, 15-17 June 2011, Bordeaux, France .
(Document in English)
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Official URL: http://www.oeno2011.u-bordeaux2.fr/
For over 30 years the use of immobilised yeast for sparkling winemaking has been widely tested and discussed amongst the scientific community [1, 2, 3]. The main advantage of immobilized yeast for sparkling winemaking is the suppression of the riddling step which requires costly equipment that takes up a lot of space in the wineries. In spite of all the academic work and potential industrial interest very few processes have successfully passed from the laboratory into an industrial scale. Proenol together with the Laboratoire de Génie Chimique de Toulouse developed an industrial immobilization process using the vibrating nozzle technology. In this process the yeasts are immobilized in double layer beads made of calcium alginate and afterwards are dried in order to increase the shelf-life. The objectives of this work were to evaluate the fermentative performance of the active dried encapsulated yeast in different base wines and to make a comparative study with the fermentation with the free cells.
|Item Type:||Conference or Workshop Item (Paper)|
|Audience (conference):||International conference without published proceedings|
|Institution:||French research institutions > Centre National de la Recherche Scientifique - CNRS|
Université de Toulouse > Institut National Polytechnique de Toulouse - INPT
Université de Toulouse > Université Paul Sabatier-Toulouse III - UPS
Other partners > Murganheira-Sociedade Agrícola e Comercial do Varosa SA (PORTUGAL)
Other partners > Proenol - Industria Biotecnologica, Lda (PORTUGAL)
Laboratoire de Génie Chimique - LGC (Toulouse, France) - Bioprocédés et systèmes microbiens (BioSyM)
|Deposited By:||Marion ALLIET GAUBERT|
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