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Application of a New Organic Yeast Immobilization Method for Sparkling Wine Production

Anna Puig-Pujol, Eva Bertran, Teresa García-Martínez, Fina Capdevila, Santiago Mínguez, Juan Carlos Mauricio
Am J Enol Vitic. June 2013 : ajev.2013.13031; published ahead of print June 03, 2013 ; DOI: 10.5344/ajev.2013.13031
Anna Puig-Pujol
Department of Enological Research, IRTA-INCAVI (Institute of Agrifood Research and Technology-Catalan Institute of Vine and Wine), Plaça Àgora, 2, 08720 Vilafranca del Penedès (Barcelona), Spain
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Eva Bertran
Department of Enological Research, IRTA-INCAVI (Institute of Agrifood Research and Technology-Catalan Institute of Vine and Wine), Plaça Àgora, 2, 08720 Vilafranca del Penedès (Barcelona), Spain
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Teresa García-Martínez
Department of Microbiology, Severo Ochoa Building, Campus of Rabanales, University of Córdoba. 14014 Córdoba, Spain.
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Fina Capdevila
Department of Enological Research, IRTA-INCAVI (Institute of Agrifood Research and Technology-Catalan Institute of Vine and Wine), Plaça Àgora, 2, 08720 Vilafranca del Penedès (Barcelona), Spain
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Santiago Mínguez
Department of Enological Research, IRTA-INCAVI (Institute of Agrifood Research and Technology-Catalan Institute of Vine and Wine), Plaça Àgora, 2, 08720 Vilafranca del Penedès (Barcelona), Spain
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Juan Carlos Mauricio
Department of Microbiology, Severo Ochoa Building, Campus of Rabanales, University of Córdoba. 14014 Córdoba, Spain.
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Abstract

The efficiency and effectiveness of a new immobilizing yeasts format to produce sparkling wines by traditional method was examined. The innovative cell entrapment organic system, named biocapsules, was accomplished by the natural and spontaneous co-immobilization of a Saccharomyces cerevisiae strain and a filamentous fungus (Penicillium chrysogenum). The behavior of this immobilization method was compared with the activity of the same yeast strains in free cells format and immobilized in calcium alginate beads. Two Saccharomyces cerevisiae strains were used as starters and two different base wines were tested. Metabolic kinetics of the organic biocatalyst during second fermentation, enological features, foam properties and sensory profile of the produced sparkling wines after ten months of aging were analyzed. Immobilization supports had an influence on fermentation kinetics, as well as the enological characteristics of base wine used. Unfermented sugars were found in some of the immobilized yeasts batches. Chemical features assessed in the final products did not show relevant enological differences, with the exception of the content in calcium ion, slightly higher in sparkling wines made with yeasts immobilized in calcium alginate beads. The foaming properties of batches produced with yeasts in biocapsules obtained similar or better values than those fermented with free cells. A discriminant analysis performed with the enological and foam data allowed distinguishing among sparkling wines made with biocapsules and the other two yeast inoculum formats. A triangular test reported no significant differences among inoculating yeast forms in most of the batches. The results suggested that biocapsules might be a low cost, natural and suitable yeast immobilization method for sparkling wine production.

  • sparkling winemaking
  • immobilized yeast
  • biocapsules
  • enological features
  • foaming properties
  • sensory analysis
  • ©2013 by the American Society for Enology and Viticulture
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Application of a New Organic Yeast Immobilization Method for Sparkling Wine Production
Anna Puig-Pujol, Eva Bertran, Teresa García-Martínez, Fina Capdevila, Santiago Mínguez, Juan Carlos Mauricio
Am J Enol Vitic.  June 2013  ajev.2013.13031;  published ahead of print June 03, 2013 ; DOI: 10.5344/ajev.2013.13031

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Application of a New Organic Yeast Immobilization Method for Sparkling Wine Production
Anna Puig-Pujol, Eva Bertran, Teresa García-Martínez, Fina Capdevila, Santiago Mínguez, Juan Carlos Mauricio
Am J Enol Vitic.  June 2013  ajev.2013.13031;  published ahead of print June 03, 2013 ; DOI: 10.5344/ajev.2013.13031
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