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Yeast cells in double layer calcium alginate-chitosan microcapsules for sparkling wine production

机译:双层藻酸钙-壳聚糖微胶囊中的酵母细胞用于起泡酒的生产

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摘要

This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling sparkling wine. Four different sparkling wines were produced by free or encapsulated yeasts. The four types of yeast used were adapted (Free EtOH-A, Encapsulated EtOH-A) and non-adapted to ethanol (Free, Encapsulated).The different yeast-inoculating formats had a significant impact on oxygen consumption and pressure increase rate in the bottle during the prise de mousse. Similarly to the free form, encapsulated yeast successfully completed the secondary fermentation. After an ageing period of 6 months, volatiles and sensory profiles of sparkling wines were compared. Although, some differences in volatile profiles were found among samples, sparkling wines produced by Encapsulated EtOH-A showed sensory properties, in terms of aroma, taste and body, similar to those produced by free yeast (both adapted and non-adapted to ethanol).
机译:本文着眼于使用新型的酵母包封方法,将壳聚糖-海藻酸钙双层微胶囊应用于雷司令起泡酒的生产。游离酵母或封装酵母产生了四种不同的起泡酒。所使用的四种酵母经过改编(游离EtOH-A,包囊化EtOH-A)和不适应乙醇(游离,包囊化)。慕斯颁奖典礼上的瓶子。与游离形式相似,封装的酵母成功完成了二次发酵。经过6个月的陈酿后,对起泡酒的挥发物和感官特征进行了比较。尽管在样品之间发现了挥发性特征的一些差异,但封装的EtOH-A生产的起泡酒在香气,口感和酒体方面表现出与游离酵母(适应性和不适应乙醇的)相似的感官特性。 。

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