Department of Agriculture and Forestry Science (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100 Viterbo, Italy.
Department of Agriculture and Forestry Science (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100 Viterbo, Italy.
Food Chem. 2019 Dec 1;300:125174. doi: 10.1016/j.foodchem.2019.125174. Epub 2019 Jul 13.
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).
本文主要研究了一种新型酵母包埋方法，即壳聚糖-海藻酸钠双层微胶囊法，用于雷司令起泡酒的生产。分别使用游离酵母和包埋酵母生产了 4 种不同的起泡酒。所用的 4 种酵母分别为适应（游离 EtOH-A、包埋 EtOH-A）和不适应（游离、包埋）乙醇的酵母。不同的酵母接种方式对摇瓶过程中耗氧量和压力上升率有显著影响。与游离酵母一样，包埋酵母也能成功地完成二次发酵。经过 6 个月的陈酿期后，对起泡酒的挥发性和感官特征进行了比较。尽管各样本间的挥发性特征存在差异，但在香气、口感和酒体方面，包埋 EtOH-A 生产的起泡酒与游离酵母（适应和不适应乙醇）生产的起泡酒具有相似的感官特性。
