Immobilization of yeasts in oak chips and cellulose powder for use in bottle-fermented sparkling wine

In the elaboration of the sparkling wine, yeasts perform two successive fermentations. The use of immobilized Saccharomyces cerevisiae cells to carry out the second in-bottle fermentation implies numerous advantages as avoiding riddling agents and facilitating the disgorging step.

The objectives of this investigation were:
a) to immobilize a commercial S. cerevisiae strain and another from ecological origin in suitable supports (oak chips and cellulose powder) for use in the second fermentation of the sparkling wine,
b) to study the effect of yeast and support on the riddling process and on the volatile composition.

The sparkling wines made with immobilized cells resulted in more complex and differential products. The system uses cheap materials (oak chips or cellulose), already accepted and used in enology. This immobilization system is suitable to be used with other yeasts and bacteria for different winemaking processes (alcoholic or malolactic fermentations).

The paper reproduced in this video-seminar was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018). Finalist work of the SIVE OENOPPIA Awards 2017

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