Search results for "Sparkling wine production"
showing 7 items of 7 documents
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties.
2018
We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apulian sparkling wines obtained from local grape variety. In addition, it is the first survey in our region that propose the selection of autochthonous starter cultures for sparkling wine i) including a preliminary tailored genotypic and technological screening, and ii) monitoring analytical contribution during secondary fermentation in terms of volatile compounds (VOCs). Furthermore, we exploit the potential contribute of autochthonous cultures throughout the productive chain, including the possible improvement of base wine…
Yeast autolysis in sparkling wine – a review
2006
Sparkling wine produced by the traditional methode champenoise requires a second in-bottle alcoholic fermentation of a base wine, leading to the sparkling wine. This second fermentation is followed by prolonged ageing in contact with yeast cells (lees). The autolysis of yeast occurs during the ageing of sparkling wines. During this process, the yeast releases different compounds that modify the organoleptic properties of the wine. The ageing period is required to give these wines their roundness and characteristic aroma and flavour. Autolysis products also influence the foaming properties of sparkling wine. Yeast autolysis is characterised by the hydrolysis of intracellular biopolymers by y…
Immobilised Cell Technology in Winery and Fruit Wine Production
2006
Winemaking is largely concerned with the progress of biotechnology and especially with the use of high cell density reactors. Entrapment is the most widely method to immobilise cells; several matrix can be used (alginate, carrageenan, agar) with different geometry (beads, fibres, plates). Alcoholic fermentation of wine, malolactic fermentation, bottle fermentation known as the "Methode champenoise" and sparkling wines are among the industrial applications. Whereas prospects for this technology appear encouraging, further research is needed to optimise reaction variables, improve the long-term stability of the reactors, and understand more about secondary metabolite production by yeasts unde…
Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality
2015
This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly …
Theme 4: Immobilized Cell Technology in Wine Production
1994
AbstractIn spite of its traditional nature, wine making is largely concerned with the progress of biotechnology. High cell density reactors have potential for enology: improved performance of alcoholic and malolactic fermentations, smaller scale fermentation facilities, adaptation to continuous processes. Among the immobilization techniques, cell entrapment in alginate beads seems to be an impressive one. Alcoholic fermentation of wine, malolactic fermentation, bottle fermentation known as “Methode champenoise” and sparkling wine are among the industrial applications. Knowledge of kinetics and physiology in microorganisms in heterogeneous media has expanded in the last few years. The use of…
Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine
2019
[EN] Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in …
Yeasts and Sparkling Wine Production
2019
Sparkling wines are produced in many different countries. Among sparkling wines, some are produced from Charmat or bottle fermentation. In this chapter, the practical methods and principles of producing quality sparkling wine is given in details including each step of the production from viticultural parameters, base wine production up to secondary fermentation. After the second fermentation in bottle, the wine is aged on lees. During aging, yeast autolysis occurred. The mechanisms of yeast autolysis and the compounds released are presented. The consequences of yeast autolysis on wine quality are detailed. Finally the riddling and disgorging operation are presented