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- You have accessRestricted accessApplication of a New Organic Yeast Immobilization Method for Sparkling Wine ProductionAnna Puig-Pujol, Eva Bertran, Teresa García-Martínez, Fina Capdevila, Santiago Mínguez, Juan Carlos MauricioAm J Enol Vitic. 2013 64: 386-394 ; DOI: 10.5344/ajev.2013.13031Anna Puig-Pujol1Department of Enological Research, Institute of Agrifood Research and Technology–Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, SpainEva Bertran1Department of Enological Research, Institute of Agrifood Research and Technology–Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, SpainTeresa García-Martínez2Department of Microbiology, Severo Ochoa Building, Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain.Fina Capdevila1Department of Enological Research, Institute of Agrifood Research and Technology–Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, SpainSantiago Mínguez1Department of Enological Research, Institute of Agrifood Research and Technology–Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, SpainJuan Carlos Mauricio2Department of Microbiology, Severo Ochoa Building, Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain.