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首页> 外文期刊>Applied biochemistry and microbiology >Physiological and Biochemical Characteristics of Immobilized Champagne Yeasts and Their Participation in Champagnizing Process: A Review
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Physiological and Biochemical Characteristics of Immobilized Champagne Yeasts and Their Participation in Champagnizing Process: A Review

机译：固定化香槟酵母的生理生化特性及其参与香槟化过程的研究进展

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摘要

Methods for immobilizing champagne yeasts, physiological and biochemical characteristics of the immobilized cells, and problems of their utilization in the production of quality champagne wines are reviewed. Studies aimed at the development of efficient biocatalysts for champagnizing wines using bottle fermentation (methode champenoise) and tank processing (bulk, or Charmat process) based on the use of immobilized yeast cells are described. Data on the industrial use of such biocatalysts in countries manufacturing champagne wines are presented. Problems and prospects of further research in this field are discussed.
机译：综述了固定香槟酵母的方法，固定细胞的生理和生化特性，以及它们在生产优质香槟葡萄酒中的利用问题。描述了旨在开发基于瓶装发酵（甲基香菇）和基于固定化酵母细胞的罐式处理（批量，或Charmat工艺）来对葡萄酒进行香槟味的高效生物催化剂的研究。给出了在生产香槟酒的国家中这种生物催化剂的工业用途数据。讨论了该领域需要进一步研究的问题和前景。

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