Preliminary assessment on the use of immobilized yeast cells in sodium alginate for sparkling wine processes |
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| Authors: | M Daria Fumi G Trioli O Colagrande |
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| Institution: | (1) Istituto di Enologia-Facoltà di Agraria, Università Cattolica del S. C., Piacenza |
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| Abstract: | Summary Use of alginate-immobilized yeasts in the production of sparkling wine using the  champenois method was investigated. The results indicate that there are no variations in the principal chemical-physical characteristics between sparkling wines obtained through immobilized yeast and traditional sparkling wines. |
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