Production of sparkling wines with immobilized yeasts. Investigation of the influence of cell concentration biocatalyser on the development of the second fermentation
1996
Saakova, M. (Institut po Kontrol na Vinata, Sofia (Bulgaria))
A bottle champagnisation with three different qualities biocatalysers on the base of carrageenan and Varna 1 strain was investigated. In the seven second fermentation the yeasts immobilized with maximum quantity support and minimum cell concentration show the highest activity. The immobilized in low cell concentration in the gel cells during the champagnisation reproduced themselves faster comparing to these immobilized in high cell concentration. In case of increasing of the quality of the used material the changes in the content of the resulting wines increase too. The increasing of the potassium, as well as the decreasing of the alcohol in the wine was observed. These changes decrease in the next fermentation cycles.
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Эту запись предоставил Institute of Agricultural Economics