Natural sparkling wines prodn. with immobilised yeast - consists of fermentation based on free cells in presence of polysaccharide(s) fragments

• 1. 膜状固定化酵母细胞乙醇连续发酵装置及其发酵方法 [P] . 中国专利： CN101492641A . 2009-07-29
• 2. 苄基三甲基有机膨润土、生物多糖复合载体固定化酿酒酵母细胞及其制备方法 [P] . 中国专利： CN101157915B . 2010.12.08
• 3. Prodn. of sparkling wines by re-fermentation - using yeast enclosed in a polymer matrix [P] . 法国专利： FR2432045A1 . 1980-02-22

  机译： 产品通过重发酵生产气泡酒-使用封装在聚合物基质中的酵母

• 4. Prodn. of sparkling wines by re-fermentation - using yeast enclosed in a polymer matrix [P] . 法国专利： FR2432045B1 . 1980-12-26

  机译： 产品通过重发酵生产气泡酒-使用封装在聚合物基质中的酵母

• 5. Procedure for the manufacture of a naturally Sparkling Alcoholic Beverage based on wine or Grape Juice, enriched with Hops or similar ProductsThrough fermentation by Yeast and incorporation of a hydrogen carbonate. [P] . ES137230A1 . 1935-06-16

  机译： 通过酒发酵或掺入碳酸氢盐，在酒或葡萄汁中制成的，富含酒花或类似产品的天然起泡酒精饮料的生产程序。

• 1. New porous matrices and procedures for yeast cell immobilisation for primary beer fermentation [C] . European Brewery Convention congress . 2005
• 2. Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation [O] . Antonio Castro Marín, Claudio Riponi, Fabio Chinnici 2020
• 3. Volatile Profile of Sparkling Wines Produced with the Addition of Mannoproteins or Lees before Second Fermentation Performed with Free and Immobilized Yeasts [O] . Gustavo Costa, Karine Nicolli, Juliane Welke, 2018

• 1. 自固定化酵母细胞发酵技术生产第二代燃料乙醇 [C] . Fengwu Bai ,白凤武 . 2012年国际工程科技发展战略高端论坛——实现生物质废弃物的循环经济技术途径 . 2012
• 2. 天然冬虫夏草和发酵虫草菌粉的化学组成及其多糖精细结构表征 [A] . 王君巧 . 2017